Ingredients:

  • 2 cups (400g) Jasmine rice, rinsed until clear
  • 1 can (13.5 oz / 400ml) Full-fat coconut milk
  • 1/2 cup (120ml) Filtered water
  • 1/2 tsp Sea salt
  • 1 tbsp Virgin coconut oil
  • 1.5 cups Fresh pineapple, diced into 1/2-inch cubes
  • 2 tbsp Fresh lime juice
  • 1/4 cup Unsweetened coconut flakes
  • 1/2 cup Scallions, thinly sliced
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Rinse the jasmine rice in a fine-mesh sieve under cold water for 2-3 minutes until the water runs completely clear to remove excess surface starch.
  2. Heat coconut oil in a heavy-bottomed saucepan over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly, until the grains are translucent and smell nutty.
  3. Pour in the coconut milk, water, and sea salt. Bring the mixture to a gentle boil.
  4. Immediately turn the heat to the lowest possible setting. Cover with a tight-fitting lid and simmer undisturbed for 15-18 minutes.
  5. Remove from heat and let the rice rest, covered, for 10 minutes to allow the steam to finish the cooking process and redistribute moisture.
  6. While the rice rests, toast the coconut flakes in a small dry skillet over medium-low heat until golden brown.
  7. Fluff the rice with a fork. Gently fold in the diced pineapple, lime juice, scallions, and red pepper flakes. Garnish with toasted coconut flakes and serve immediately.