Carrot-Pineapple Rice

In 'Martin Yan Quick & Easy' by Martin Yan

• Ready In: 36 mins
• Serves: 4

Ingredients

• 1 (8 ounce) can crushed pineapple, in natural juice
• 1 1⁄3 cups water
• 1  carrot, peeled and grated (about 1/2 cup)
• 1  cup long-grain rice
• 1⁄2 teaspoon salt
• 3  green onions, thinly sliced on the diagonal
• 1⁄2 teaspoon  sesame oil

Directions

1. Drain the pineapple, reserving the juice.
2. Pour the juice into a 2-quart pan.
3. Add in the water, carrot, rice, and salt; bring to a boil over high heat.
4. Decrease the heat to medium and simmer, uncovered, until craterlike holes form on the surface of the rice, about 6 minutes.
5. Decrease the heat to low, cover and cook, undisturbed, until all the liquid is absorbed, about 10 minutes.
6. Fluff the rice with a fork and stir in the pineapple, green onions, and sesame oil.
7. Cover until ready to serve.