Coconut Pineapple Spiced Rice with Nuts


Coconut Pineapple Spiced Rice with Nuts (Gluten-Free, Paleo, Vegan, Plant-Based).jpg
Coconut Pineapple Spiced Rice with Nuts.


Hey beautiful people! that`s tropical and tasteful rice for sure! the combination of the coconut milk, pineapple, nuts, the spices, and herbs are amazing on a palate that you won't want to end the bowl. 

It`s full in antioxidants and anti-inflammatories compounds, it`s gluten-free, has healthy fats, fibers, vitamins, and minerals if you can tolerate white rice, go for it, but please, wash it several times with a strainer in abundant cold water to eliminate the cyanide that is a poison, even do it with the organic rice, don`t trust what`s written on the package instructions.

I know you might know about this recipe, but mine it`s better ha, ha, because I added some things to make it bright a little bit more and they worked great. I tried to make a symbiosis of flavors between several cultures and you know what? it was more exquisite than the first time I did it without any spices.


Coconut Rice with Nuts (Gluten-Free, Paleo, Vegan, Plant-Based).jpg
Coconut Rice with Nuts.

The salt is a controversy in recipes because what seems for you could be the right amount can be salty for me or vice versa, so except for some specific recipe, I try to leave it for your consideration with a range to move up or less so that you can put the preferred amount you are used to. In the case of rice recipes, I always let the liquid boils with the salt, I try with a spoon and if that is salty I throw the rice or add a little more, without letting to mention that there are salts that are saltier than others, that`s the case of Himalayan Salt comparing it with the Sea Salt for example.

I made it this time in the Pressure Crock-Pot Cooker that takes 12 minutes clicking the rice button, but the first time was in the rice cooker, both work perfectly, even if you make it on a pot on the stovetop.

f you don`t like pineapple you can omit it, two of my pictures are without it because at that time I did not have it, but I recommend it because the combination of flavors is so good.


Coconut Spiced Rice with Nuts (Gluten-Free, Paleo, Vegan, Plant-Based).jpg
Coconut Spiced Rice with Nuts.

Did you see this picture? I omit the lemon juice, sliced one kiwi, put a little salt on and it made my day 😜 or in the end you can chop it into the rice instead of the pineapple.


Let`s do it!









COCONUT PINEAPPLE SPICED RICE WITH NUTS
Coconut Pineapple Spiced Rice with Nuts (Gluten-Free, Paleo, Vegan, Plant-Based).jpg



Ingredients:                                                                                                  
  1. 2 cups of long rice washed
  2. 1 can full-fat coconut milk (13.5 oz)
  3. 2 cups fresh pineapple chunks or a 20 oz can store-brought drained
  4. 4 tbsp coconut oil
  5. 1 tbsp turmeric
  6. 1/4/1/2 tsp or a small piece of ginger chopped thinly
  7. 1/4 tsp chili pepper, add more if you want
  8. 1/4 tsp black pepper 
  9. 1/4-1/2 tsp red pepper flakes (to your liking or omit)
  10. 1/4 tsp smoked paprika
  11. 1/2-1 tsp salt to taste
  12. 1/2 cup sliced medium onion
  13. 1/2 sliced red pepper divided in half
  14. 4 minced garlic cloves
  15. 2-3 tbsp chopped chives, cilantro or parsley or the combination of two
  16. 1/4 cup toasted almonds
  17. 3 tbsp pine nuts
  18. the juice of 1-2 lemons
  19. the juice of the pineapple to complete the 2 cups (16 oz)
Instructions:


Wash several times in cool water the rice, let it drains while you are making the seasoning.

In pressure or rice cooker or a pot put the coconut oil at medium heat, when it is warm saute the sliced onion with a little salt and pepper and stir well until they are translucid, then the minced garlic until fragrant, add the spices except the turmeric letting them infused in the coconut oil for about 1 minute.

Add the coconut milk and pineapple juice, wait for it boils, then taste it, if it needs more salt or spices this is the time to add them, then throw the rice, turmeric, and the pineapple chunks, stir it and put the lid on. Touch rice bottom in the pressure cooker or instant pot, cook it as you usually do.

When it's turned off, release the vent, here you can add the reserved sliced red peppers. close the lid again, and let it rest for about 10 minutes, don`t sneaky inside because the vapors will finish cooking it.

Fluff it with a fork till the bottom, and add the lemon juice.

Add the cashew and pine nuts.

Decorate each plate with the chopped or torn combination of cilantro and parsley leaves.

Enjoy like that for a vegetarian meal or with some protein like fish or shrimps.


Notes: I prefer not to cook the sliced red pepper, I like the crunch and sweetness they give and this contrast works well with my food, but if you like them cooked, add them when the sliced onion is translucid.

The nuts can be changed for your preferred ones, as you can see in my pictures.

The recipe makes around 4 servings.

Do you want to see another tropical rice recipe?


RICE LASAGNA WITH SHRIMPS AND MASHED AVOCADOS.


Or you can switch to make this savory and low in carbohydrates recipe:



Let`s connect:

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

 If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗

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