How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or an ice cube to bring back some moisture, then warm it in the microwave for about a minute.

What main dishes could I serve with this?

This goes really well with anything that has a little heat or bold flavor. Think sweet chili shrimp , sweet chili salmon , chili lime chicken , or paprika salmon . It’s also great with tofu or roasted veggies if you’re keeping things plant-based.

Can I use canned pineapple instead of fresh?

You can. I prefer the flavor and texture of fresh pineapple better, but canned pineapple can work if that's what you have.

Can I make this with brown rice?

Yes. You will need to adjust the cook time since brown rice takes longer to cook. Simmer for 30 minutes, followed by 15 minutes off the heat with the lid on (don't remove the lid at any point), or follow the package instructions.

Pineapple Coconut Rice Recipe with Thai Basil and Lime

Name: Pineapple Coconut Rice with Thai Basil and Lime
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 ½ cups jasmine rice; 1 cup canned coconut milk (not the kind from the carton!); 1 ¾ cups water; ¾ teaspoon salt; 1 cup fresh pineapple, diced small; ¼ cup Thai basil, chiffonade; zest and juice of 1 lime; optional toppings/add-ins: finely crushed peanuts, roasted cashews, toasted coconut flakes, sesame seeds

Description

This pineapple coconut rice is creamy, bright, and just the right amount of sweet. Made with coconut milk, fresh lime, tangy pineapple, and Thai basil, it’s an easy side dish that pairs with just about anything.

Ingredients

Units Scale

1 1/2 cups jasmine rice
1 cup canned coconut milk (not the kind from the carton!)
1 3/4 cups water
3/4 teaspoon salt
1 cup fresh pineapple, diced small
1/4 cup Thai basil, chiffonade
zest and juice of 1 lime
optional toppings/add-ins: finely crushed peanuts, roasted cashews, toasted coconut flakes, sesame seeds

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Instructions

Place 1 ½ cups jasmine rice in a fine mesh sieve and rinse it under cool water until the water runs clear. Place the rice, 1 cup coconut milk, 1 ¾ cup water and ¾ teaspoon of salt in a large saucepan and give it a stir.
Bring the mixture to a rolling boil. Reduce heat to low so the rice is gently simmering, cover with a tight-fitting lid and let it simmer for 10 minutes.
WITHOUT TAKING THE LID OFF, turn off the heat and let it sit on the stove another 10 minutes.
Remove the lid and fluff the rice with a fork. Fold in 1 cup diced pineapple, ¼ cup Thai basil and the zest and juice of an entire lime. Taste and season with another pinch of salt, if needed. Stir in any other add-ins, if using!
Serve with your favorite protein and veggies!

Notes

I use full-fat coconut milk, but you can use lite if you want.

If you can’t find Thai basil, regular basil will work.

Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!

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Nutrition

Serving Size: 3/4 cup of pineapple coconut rice
Calories: 250
Sugar: 2.8 g
Sodium: 199.2 mg
Fat: 8.1 g
Carbohydrates: 41.3 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg