Prep 20 mins
Cook 30 mins
This lively side dish brightens up almost any meal. It's especially delicious with curry, and spicy foods.
- 2 teaspoons olive oil
- 1 cup diced onion
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 3⁄4 cup long grain rice or 3⁄4 cup basmati rice
- 1 1⁄2 cups diced fresh pineapple
- 1 cup water
- 1⁄2 cup chopped green onion
- 1⁄2 cup pineapple juice
- 2 tablespoons flaked coconut
- 1⁄2 teaspoon salt
- Heat olive oil in a large saucepan over medium heat.
- Add diced onion, thyme and pepper; saute 2 minutes.
- Add rice and cook 1 minute.
- Stir in pineapple and remaining ingredients; bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until rice is done and liquid is absorbed.
This rice dish was good, and I did have seconds, but I had to make some adjustments to the recipe along the way to get better results, and if I did make it again, there are even more adjustments I feel would need to be made. The liquid called for in the recipe was just not enough to cook the rice (I used long grain). I had to add an extra 1/2 cup water towards the end of cooking, and even then it could have used a little more. The rice was still just the tiniest bit hard to chew, but at least at that point, acceptable. I also felt that the onion flavor was overpowering to the rest of the dish (I would have liked more of a pineapple-coconut flavor), I felt the ratio of pineapple was also a bit much, and I couldn't even taste the coconut. And because it was so oniony, it lost the sweetness of the pineapple, so I found I had to add a couple of tsp. of sugar to perk up the flavors. So next time I would probably lower the amount of yellow onion to about 1/2 to 2/3 of a cup, use 1/4 cup of coconut (and I'd toast it first), use about 3/4 cup of pineapple, add a tsp. or two of sugar, and increase the water or pineapple juice (which may lessen the need for the sugar) at least by 1/2 cup, and perhaps even let it rest for 5 minutes before serving to let the rice absorb even better. I feel this dish has potential, but the recipe, as is, in my opinion, needs changes to become something special.