Pineapple Curry Rice

Submitted by fraserwag

"Nice side for Asian dishes. Created this to go with Asian Pork Tenderloin, which you can find on this site."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 cup long grain rice
• 2 tablespoons dried shiitake mushrooms (optional)
• 4 ounces evaporated milk
• 8 ounces pineapple chunks
• 1 bouillon cube
• 1 1⁄4 cups water
• 1 teaspoon olive oil
• 1⁄4 teaspoon salt
• 1 pinch curry powder

directions

1. Heat sauce pan over medium high heat and add oil.
2. Saute 1 cup rice in oil until slightly toasted.
3. Drain pineapple juice into measuring cup, add evaporated milk and water to equal 2 cups total liquid. Crumble bullion cube into liquid.
4. Add 1/2 can pineapple chunks (reserve rest for other use)to rice.
5. Add 1/4 tsp salt and pinch curry powder to rice.
6. If using, add mushrooms.
7. Pour liquid over rice and bring to boil.
8. Cover, reduce heat and simmer 20 minute.
9. Fluff and serve.

Reviews

[mila64]

I substituted coconut milk for evaporated milk. I am a novice at cooking with curry so even though I increase recipe by 3 I did not the curry. Rice was a little bland because of this. I left out the mushrooms and served it with a cranberry/apricot pork tenderloin. Family ate all of it. Would make again but increase curry and possibly salt. Thanks