Ingredients:

  • 1 cup jasmine rice (190 g)
  • 1 cup coconut milk (240 ml)
  • 1 cup water (240 ml)
  • 1 cup fresh pineapple, diced (150 g)
  • ⅓ cup granulated sugar (70 g)
  • ¼ tsp salt
  • ½ cup shredded coconut, unsweetened (40 g)
  • ¼ cup chopped macadamia nuts or almonds (30 g)
  • Fresh mint leaves (for garnish)

Instructions:

  1. Rinse jasmine rice under cold water until water runs clear. Drain well.
  2. In a medium saucepan, combine rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice absorbs liquid and is tender.
  3. Fold in diced pineapple gently into the cooked rice mixture.
  4. While the rice is cooking, preheat your oven to 350°F (175°C).
  5. Pour the pineapple-coconut rice mixture into an oven-safe baking dish and spread evenly.
  6. In a mixing bowl, combine shredded coconut and chopped nuts. Sprinkle the mixture evenly over the rice.
  7. Bake in the preheated oven for 15 minutes until golden brown.
  8. Remove from the oven, let it cool slightly, and garnish with fresh mint leaves before serving.