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Baked Pineapple Rice




Source of Recipe


Sunny Anderson on The Kitchen


Recipe Introduction


This is a recipe that goes with Sunny’s Pork Kebabs and it was not a complete success. We liked it very much, but it needs some work. I used pineapple juice instead of rice and it was just too sweet – completely my fault. It was also a little overcooked and gummy. I probably should start checking it at 25 minutes. I also used the CSO and perhaps that cooked at too high a temperature. Next time, I’ll either use the regular oven or lower the CSO to 325F.


Recipe Link: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-pork-kebabs-and-baked-pineapple-rice-3235730#reviewsTop

List of Ingredients




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


Recipe



Heat the oven to 350F (see note above). Rinse the rice until the water runs clear. Add the rice and the pineapple to an 8x8 baking dish.

In a small saucepan heat the coconut milk, butter, salt, pepper, and one cup water over high heat until it is barely below a simmer. Pour over the rice and quickly cover tightly with foil. Bake until the rice is tender. The liquid should be absorbed, but the important thing is that the rice is still firm and not sticky. This should take about 35 minutes (see my note above).

Add the almonds and scallions and fluff with a fork.

Serves 4-6.