Pineapple Rice
A bright and sweet side dish, pineapple rice is cooked with jasmine rice in pineapple juice, finished with lime and green onion for a tropical flavor.
Ingredients
Main Ingredients
- 1 cup jasmine rice (not instant) Rinsed if you prefer less surface starch
- 1.5 cups water
- 1 tablespoon unsalted butter Can be replaced with neutral oil for dairy-free
- 1 8 ounce can crushed pineapple in juice (do not drain) Juice is part of the cooking liquid
- 0.5 teaspoon kosher salt Adjust to taste
- 1 tablespoon granulated sugar Optional if you prefer less sweet
- 1.5 tablespoons fresh lime juice Add after cooking
- 2 tablespoons green onion, chopped For garnish
Instructions
Preparation
- Rinse the jasmine rice briefly under cold water if you want fluffier, less sticky grains. Drain.
- In a medium saucepan, combine the rice, water, butter, crushed pineapple (with juice), salt, and sugar. Stir until well combined.
- Heat over medium-high and bring the mixture to a boil.
- Reduce heat to low so the pot is at a gentle simmer. Cover with a tight-fitting lid.
- Cook without lifting the lid for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat. Squeeze the fresh lime juice over the rice and use a fork to gently fluff and mix.
- Serve hot and garnish with chopped green onions.
Notes
Keep steps short and focused. Avoid stirring while cooking to prevent gluey rice. For storage, cool rice quickly and store in an airtight container for up to 3-4 days in the refrigerator. Can freeze for 1-2 months.