This rice has flavors that reminiscent of Asian dishes. You take the delicate, sweet aromatics and flavors of Jasmine rice cooked with citrus and chunks of pineapple, countered by the sharp flavors of cilantro and shallots. Plus, you can throw this together very quickly, giving you time to focus on whatever your main course might be.

• 1 cup of jasmine rice
• 1.25 cups of water
• 1 cup of pineapple juice and chunks (if you have fresh pineapple, I’d recommend that. Canned works fine, too)
• 1/2 cup of orange juice
• handful of cilantro leaves
• 3 or 4 shallots (the greens, not the bulb)
• juice of 1 lime
• garlic powder, to taste
• dried oregano, to taste

First, chop up the cilantro leaves and the shallots. Then chunk the pineapple into 1/2 inch cubes if you went the fresh route (or just open the can, like I did ).

I have a rice cooker, an appliance which I could never live without. If you don’t, simply use a saucepan on the stovetop on medium-high

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Posted by mike on September 3rd, 2007 in Asian, Fruit, Polynesian, Side dish

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