Discovered this Rice originally at a local waterside dive bar/restaurant called ZigZag Scallop on the west coast of Florida in Hernando Beach and had to recreate it. Their food is phenomenal if you’re ever in the area. They had used regular jasmine rice but we prefer the jasmine brown. It’s not very dark but it is brown rice. I get my rice at Trader Joe’s because it’s the one place I know I can always find it. Sometimes the supermarkets or specialty markets have it but Trader Joe’s has the best price. I buy several bags when we go and store in the fridge, even unopened. Because anyone who lives in Florida knows that the ants here are beyond tenacious and determined to get into ANYTHING! I lost a whole unopened bag of this rice that was in my pantry as they ate through the plastic. So in the fridge it goes. I also make my rice in a rice cooker these days. So much easier if you ask me. For years I swore I’d never buy one and finally broke down and was so glad I did. I love it!

Use fresh pineapple if you can, it makes a HUGE difference. But if canned is all you can get try to get the best quality canned you can find. Do not use crushed. You want the chunks.

I use this recipe with my Tuna Poke recipe and served it warm. But it is also delicious cold. This recipe is a doubled so I will have extra. Feel free to cut it in half.

This can definitely be made on the stove top or in a rice cooker. Just follow the directions for both and all will be fine. I don’t go by the instructions for the rice cooker on their liquid amounts, they are not really accurate and the rice gets over-cooked.

INGREDIENTS:

4 cups jasmine brown rice

1 can of light coconut milk (15-16 oz) (I also get mine from Trader Joe’s, but any brand is fine)

6 cups water

2-3 cups fresh pineapple, diced (if using frozen or canned, drain the juice)

1-2 limes juiced

1 tsp salt or to taste

1/2 cup fresh cilantro or about 1 TBS dried, or leave it out if you don’t like cilantro, I did not use it.

2/3 cup shredded coconut, unsweetened, toasted if desired

1-2 scallions thinly sliced

Directions:

Rice Cooker:

Combine the rice, coconut milk and water in the cooker. Cook until done. (my rice cooker turns off when complete.) Check to make sure it’s not too dried out, if it is just add a little more water and cook for a few minutes.

When cooker turns off and goes to warm (as mine does) add the pineapple chunks, salt, cilantro, scallions, coconut and lime juice. Stir to combine. Serve warm or cold.

Stovetop:

In a medium pot, combine the rice, coconut milk and water. Cover and bring to a boil. Once boiling, reduce the heat to low right away.

Simmer on low for about 40-60 minutes or until the rice has absorbed all of the liquid. Keep covered and remove from heat and let sit for 10 minutes.

Add the pineapple chunks, salt, cilantro, scallions, coconut and lime juice. Stir to combine. Serve warm or cold.