Tropical Coconut Pineapple Cashew Rice
User Reviews
3.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 -6
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Course
Side Dish
Tropical Coconut Pineapple Cashew Rice
Description
This recipe incorporates long grain rice simmered in a flavorful liquid composed of canned crushed pineapple juice combined with unsweetened coconut milk and water to reach three cups total liquid. Along with Thai red curry paste and spices such as garlic powder, onion powder, ground ginger, salt, and black pepper, the rice cooks covered until tender and liquid is absorbed, imparting complex tropical and mildly spicy flavors.
Once cooked, the rice rests covered to set the texture before fluffying with a fork. Sweetened coconut flakes are stirred in late during cooking for added texture and subtle sweetness. At serving, the rice is garnished with a mixture of tangy lime juice, toasted salted cashews adding crunch, and freshly chopped cilantro for an herbaceous finish.
This dish works well alongside grilled meats, seafood, or as a vegetarian main complemented by fresh salads or tropical fruit. It offers layers of flavor through mild heat, sweetness, creaminess from coconut milk, and crunchy contrast from the nuts.
The recipe notes emphasize adding the garnishes just before serving to preserve the vibrant color of cilantro, the freshness of lime juice, and the crunchiness of cashews, ensuring the best texture and presentation.
Ingredients
- 1 1/2 cups long grain rice rinsed until water runs clear, uncooked
- 1 - 20 oz pineapple crushed, canned in pineapple juice
- 1 - 13.5 oz coconut milk unsweetened, canned
- 3 Tbsp sweetened coconut flakes
- 1 Tbsp Thai red curry paste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/8 tsp black pepper
- FOR THE GARNISH:
- 3 Tbsp lime juice or to taste
- 1/2 cup cashews salted, roasted
- 1/2 cup cilantro chopped, fresh
Instructions
- Drain can of crushed pineapple, reserving the juice into a large measuring cup. Add enough coconut milk to equal a total liquid amount of 3 cups. If there's not enough coconut milk, add water to reach the 3 cup line.
- Pour into a saucepan and bring to a simmer.
- Stir in the crushed pineapple and all remaining ingredients (except garnishes). Bring to a boil, cover and simmer 15-20 minutes, until rice is cooked and no extra liquid remains.
- Keep covered and let rest for 5 minutes.
- Fluff rice with a fork, and right before serving, stir in the garnishes.
Notes
- Add garnishes like cilantro, lime juice, and cashews right before serving to keep cilantro vibrant, lime fresh, and cashews crunchy.
- This recipe originates from Carlsbad Cravings and features tropical flavors combined with red curry paste for subtle heat.
User Reviews
Overall Rating
3.7
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