Coconut Rice with Pineapple and Nuts
This recipe is pretty easy to prepare. Instead of peanuts you can use cashews. Fresh pineapple is best but you can use canned pineapple also. Mix the sugar with a little water or coconut milk to help it melt better.
Coconut Rice with Pineapple and Nuts Recipe
By Published: March 13, 2015
- Yield: 6 Servings
- Prep: 25 mins
- Cook: 25 mins
- Ready In: 55 mins
This recipe is pretty easy to prepare. Instead of peanuts you can use cashews. Fresh pineapple is best but you can use canned …
Ingredients
- 250 g rice Thai jasmine
- 250 g coconut milk
- 1 small pineapple
- 2.5-3 tbsp brown sugar
- 1 tbsp lemon juice
- 1 stick cinnamon
- pinch salt
- fresh mint for decoration
- 150 g peanuts
- 6-8 tbsp honey
Instructions
- Peel, core and cut the pineapple into small cubes.
- Chop the peanuts and roast in a preheated oven 360 F for 10 min. Pour honey into a heated deep frying pan, add the nuts to the honey, stir and cook over medium heat for 3 minutes. Take the honey and nut mixture and divide into equal parts, about 1 tablespoon each, on foil and let them cool.
- In a heavy-bottomed saucepan pour rice, 1.5 glass of boiling water, lemon juice and bring to low heat until boiling. Add cinnamon, coconut milk and 1 tablespoons sugar, and cook covered for 15 minutes. Stir, remove the cinnamon, and cover the pan.
- In a deep pan with thick bottom, melt 1.5-2 tablespoons of sugar. Then add the pineapple cubes, cook, stirring, for 3-5 minutes. Put cooked rice in a plate, top with pineapple and nuts, then decorate with mint leaves.
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