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3.25 from 4 votes

Coconut Rice Pilaf

Fragrant jasmine rice, coconut milk, and vegetables come together to make this coconut rice pilaf full of flavor and texture!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Total Cost: $7.22 recipe / $0.90 serving
Servings: 8

Ingredients

  • 1.5 cups long grain jasmine rice $1.31
  • 15 oz can coconut milk $1.73
  • 2 cloves garlic $0.12
  • 2 Tbsp olive oil $0.21
  • 1 med. onion $0.53
  • 1 lb frozen peas and carrots $1.39
  • 15 oz can pineapple chunks $1.27
  • 1/4 cup soy sauce $0.24
  • 1/4 cup sriracha sauce $0.37
  • to taste salt and pepper $0.05

Instructions

  • To make the coconut rice: Place the jasmine rice, garlic (minced), coconut milk, 2/3 cup of water and 1/2 tsp of salt into a pot. Stir to combine the ingredients. Place a lid on the pot and place over high heat until it comes to a boil. As soon as it comes to a full boil (watch closely) lower the heat to the lowest setting. Keeping the lid in place (don’t open it to peek!) and over low heat for 30 minutes. Turn the heat off after 30 minutes and let rest with the lid in place until you are ready to use the rice.
  • Heat 2 Tbsp of olive oil over high heat in a large skillet. Slice the onions thinly and saute in the hot oil until they are golden brown on the edges.
  • Add the frozen vegetables and saute until they have warmed through. Add the drained pineapple chunks and a pinch of salt and pepper.
  • When the rice has finished cooking, fluff it with a fork and add it to the skillet with the vegetables. Turn the heat off under the skillet and stir to combine the ingredients. Serve the pilaf with soy sauce and sriracha!