Wednesday, March 2, 2011

Pineapple Raisin Coconut Rice

Looking for a way to spice up some plain old brown rice? Give this a try!

Pineapple Raisin Coconut Rice

1 small to medium onion (diced)
2 cups brown rice (uncooked)
1 can (13.5 oz) coconut milk
1 can (20 oz) Pineapple Chunks
1 1/2 cups Water
4 tbsp Raisins
1 tbsp curry
1 tsp turmeric
Salt & pepper to taste
Olive Oil (for sautéing)
2 1/2 tbsp of toasted coconut flakes*

Saute onions in a pan until clear.

Add brown rice, coconut milk, can of pineapple chunks (pineapple and juice), raisins, curry, tumeric, salt and pepper, water

Stir, bring to a boil and then lower the heat and simmer for about 45 minutes (or until the rice is cooked and there is no more liquid)

Add toasted coconut* and stir. Sprinkle some of top as a garnish if you like.

*To make toasted coconut - preheat over to 375 degrees and spread coconut flakes on a foil covered cookie sheet. Place in the oven and bake for about 5-7 minutes - or until coconut flakes are lightly browned.


  1. Thank you! And it actually tastes even better the day after - so it's great for leftovers :)

  2. Hmm... I love rice dishes that taste better the next day. They make a great office lunch!