Carrot-Pineapple Rice

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1 8-oz. can crushed pineapple in juice

1 1/3 cups water

1 carrot, peeled and grated (about ½ cup)

1 cup long grained rice

½ teaspoon salt

½ teaspoon sesame oil


Drain pineapple, reserve juice.

Pour juice into 2 quart saucepan.


Add water, carrot, rice and salt.


Bring to a boil over high heat. Reduce heat and simmer uncovered for about 6 minutes, or until holes form on the surface of the rice.


Cover and continue to simmer undisturbed, until all liquid is absorbed, about 10 minutes.


Fluff rice with fork. Stir in pineapple, and sesame oil.


Keep covered until ready to serve.


Makes 4 servings.



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