Meatless Monday Guest Post: Pineapple Raisin Coconut Rice

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My new Twitter friend Tracie reached out and wanted to do a guest post for us. She couldn't have chosen a more delish and appropriate recipe since I'm on an Asian kick lately and I know you want to experiment with new flavors! Enjoy! And visit her blog for more recipes!

I've been on quite the coconut kick lately. One night, after a long day at work, I wanted to make something that was quick and easy to make, yet yummy. I found a can of coconut milk and a can of pineapple chunks in the pantry and that's when inspiration struck – I should make some kind of coconut rice dish!

After playing around with a few ideas, I decided to go with this version and it totally hit the spot. This is one of those dishes that taste even better the next day! You can always prepare it the night before and let it sit in the refrigerator to let the flavors meld together more.

Pineapple Raisin Coconut Rice

Oil, for sauteing or 1/4 cup of water

1 small to medium onion, diced

2 cups brown rice

1 can (13.5 oz) coconut milk

1 can (20 oz) pineapple chunks

1 1/2 cups water

4 tablespoons raisins

1 tablespoons curry

1 teaspoon turmeric

Salt & pepper, to taste

2 1/2 tablespoons toasted coconut flakes*

Heat up saucepan over medium flame with oil or water and saute onions until clear. Add brown rice, coconut milk, pineapple chunks (with juice), water, raisins, curry, and turmeric, with a pinch of salt. Stir, bring to a boil, lower heat and simmer for about 45 minutes covered (or until the rice is cooked and there is no more liquid). Stir in toasted coconut* and season with salt and pepper. Sprinkle some coconut flakes on 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.

Tracie Boyle is an aspiring natural foods chef, from New Jersey, who specializes in vegan cupcakes and other baked goods. After going vegan about 3 years ago, she decided that she wanted to try to help people make healthier choices by showing them that healthy doesn't always have to equal tasteless and boring. 

What is your favorite way to use coconut milk?

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