- 2 cups jasmine rice
2-3/4 cup chicken broth
1 cup coconut milk
1 cup crushed pineapples
2 T soy sauce (or Tamari on a gluten-free diet)
1 T sesame oil
1/4 cup chopped green onion
Optional toppings: macadamia nuts, almonds, toasted coconut flakes
1. Rinse the rice several times until the water runs clear. In a medium pot, add the chicken broth and coconut milk and heat until almost boiling. Add the rice and cover. Reduce heat to low and simmer rice for 18-20 minutes, until rice is tender.
2. With a fork, fluff up the rice as you add crushed pineapples, soy sauce and sesame oil. Top with chopped green onion and any of the delightful toppings.
Rehfwitz Recipes 