Coconut Rice with Pineapple and Cashews

This Coconut Rice is sweet and creamy. The rice is cooked in coconut milk and pineapple juice topped with crushed pineapple, cilantro, lime and roasted cashews.

Ingredients:

• 1½ cups uncooked long-grained rice, rinsed and drained

• 1, 20oz. can, crushed pineapple chunks in pineapple juice

• 1, 13.5oz. can unsweetened coconut milk

• 3 Tbsp sweetened coconut flakes

• 1 Tbsp Thai red curry paste

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp ground ginger

• ½ tsp salt

• ⅛ tsp pepper

Garnish

• 3 Tbsp lime juice more or less to taste

• ½ cup salted roasted cashews

• ½ cup chopped cilantro

• Freshly cracked salt and pepper to taste

Directions:

1. Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.

2. Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients (except Garnishes).

3. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.

4. When rice is tender, remove from heat and let rest 5 minutes, covered.

5. When ready to serve (not before), stir in lime juice, cilantro and cashews.

6. Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

Serves: 4-6