Pineapple Coconut Rice Bowls
Home cooking
Coconut jasmine rice with pineapple, edamame and fresh pepper.
- Servings (recipe yield)
- 4 servings
- Prep time
- 12 min
- Cook time
- 20 min
- Rest / chill / soak
- 10 min
- Total time
- 42 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- 1 cup jasmine rice
- ½ cup unsweetened canned coconut milk
- 1 cup water
- 1 cup cooked shelled edamame
- 1 cup, diced pineapple
- 1, diced red bell pepper
- 2 tbsp lime juice
- ¼ cup, chopped fresh cilantro
- to taste salt
Instructions
- Rinse the rice and bring it to a simmer with coconut milk, water and a pinch of salt. Cover and cook on low until the liquid is absorbed, about 15 to 18 minutes.
- Rest covered for 10 minutes, then fluff. Divide into bowls and add edamame, pineapple and pepper.
- Finish with lime and cilantro just before serving.
Source: Pantry Formula original recipe · Public-domain source license