Creamy Coconut Pineapple Rice (Printer-Friendly Version)

Fluffy jasmine rice cooked in creamy coconut milk with juicy pineapple and toasted coconut flakes.

# Required Ingredients:

→ Grains

01 - 200 g jasmine rice

→ Liquids

02 - 400 ml full-fat coconut milk
03 - 200 ml water

→ Fruits

04 - 150 g fresh pineapple chunks

→ Seasonings

05 - 1 g salt

→ Toppings

06 - 15 g toasted coconut flakes
07 - 10 g fresh cilantro or parsley, chopped

# Step-by-Step Instructions:

01 - Thoroughly rinse jasmine rice under cold water using a fine mesh strainer until water runs clear to remove surface starch.
02 - Combine rinsed rice, coconut milk, water, and salt in a medium saucepan and bring to a gentle boil over medium heat.
03 - Reduce heat to low, cover with lid, and simmer for 18 minutes or until liquid is absorbed and rice is tender.
04 - Remove from heat, keep covered and let rest for 5 minutes. Gently fluff rice with wooden spoon or rice paddle.
05 - Fold pineapple chunks into the fluffed rice evenly.
06 - Sprinkle toasted coconut flakes and chopped fresh herbs over the rice and serve warm.

# Handy Cooking Tips:

01 - Use full-fat canned coconut milk for a richer texture; light versions reduce creaminess.
02 - To prevent sogginess, drain canned pineapple well before adding.
03 - Leftovers keep refrigerated in an airtight container up to 4 days; reheat with a splash of coconut milk or water.

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