Ingredients:
- 1 ½ C Jasmine Rice
- 1 ½ C Coconut Milk
- ¾ C Water
- 1 C Pineapple Chunks
- ¼ C Shredded Coconut
- 2-3 T Chopped Cilantro
- 1 ½ T Coconut Oil
- Pinch of Salt
- ½ - 1 Tsp ground Ginger
- 2-3 Chopped Green Onions
In a saucepan on medium-low heat, combine the coconut milk with the water and bring to a boil.
In a large skillet, on medium heat, toast the shredded coconut for about two minutes, remove from the heat and set aside for a minute.
In the same skillet, melt the coconut oil, and fry the rice for about 3-4 minutes or until translucent, then add in the boiling coconut milk mixture, season with salt to taste and a teaspoon of ground ginger. Stir, cover with a lid, and cook on low heat fora bout 25-30 minutes or until the liquid is gone and the rice is tender.
Once the rice is cooked, and the liquid completely gone, now stir in the shredded coconut, green onions, cilantro and pineapple chunks, toss together, taste the flavor and sprinkle with more salt if needed. Let it rest for 5 minutes before serving int.
Garnish with more cilantro and some toasted almonds (if you like) and enjoy!
