Recipes

[Chicagoan]

Baked Pineapple Rice... sunny anderson /the kitchen

1 cup jasmine rice, rinsed
4 pineapple rings, cut into chunks
1/2 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Freshly cracked black pepper
1/4 cup toasted almond slivers
2 scallions, white and green parts, finely chopped

Preheat the oven to 350 degrees F.

Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.

Add the almonds and scallions, fluff with a fork and serve warm.

[Mothertrucker]

Thanks, this sounds great!

[DiAnne]

Sounds delicious.  I will definitely be giving it a try.  

[doglover3]

really does sound very good.