Hawaiian Rice

No Luau or Asian meal is complete without this sweet ‘n savory rice dish! Flavored with pineapple, golden raisins and coconut... this side dish is the perfect Luau side to Kahlua Pork or the base of your stir fry entrée. Super easy too!

Hawaiian Rice

Yield: 6 servings

Ingredients:

2 – 3 tablespoons olive or canola oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 cup white rice
1 1/4 cups pineapple juice
1 cup chicken broth
2 tablespoons fish sauce
2 tablespoons reduced sodium soy sauce
3 tablespoons cream of coconut
1/4 cup golden raisins
1/3 cup red pepper, diced
2/3 cup canned or fresh pineapple tidbits, chopped
1/2 teaspoon curry powder
1/2 teaspoon turmeric
3 scallions/ green onions, diagonally sliced
Optional: 1/3 cup frozen green peas

Garnish: Cilantro leaves, lime wedges or carrot curls

Equipment needed:

Cutting board
Chef knife
Medium 2-quart saucepan with lid
Liquid and dry measuring cups
Measuring spoons
Rubber spatula

The first time I had Hawaiian Rice was at an Asian restaurant in Chicago. I love sushi and myhusband doesn’t...so when he takes me for sushi, he has a fried rice dish. He prefers sweeter foods to spicy ones, so chose a Hawaiian Fried Rice dish for lunch because it had pineapple in it. Pineapple is one of his favorite fruits too! I decided to try and replicate it by taking a picture of it and using the description on the menu. You will soon find out that my recipe is so tasty and much lower in fat because it’s not actually fried. Simmered with all these yummy ingredients creates a delicious meal! I have served it with my Asian Grilled Chicken for a great dinner too! Put your saucepan on the stovetop and let’s cook!

I did mention how easy this recipe is, right? I love onions and garlic, so decided to use red onions for color and a more delicate flavor than yellow onions. If all you have is yellow onions...go ahead and use them rather than leaving them out! Red onions usually are sold larger, so dice half of one. Mince the garlic up and place them in a preheated 2-quart saucepan over medium heat. Sauté them for 3 – 5 minutes. To make life easier, I measure all the liquid ingredients together in a larger 2-cup measuring cup and pour them in. So... pineapple juice, chicken broth, fish sauce and soy sauce get added together. Some of you are probably wondering... Fish sauce? Yes! This amazing flavor is just what makes Asian dishes have that distinct flavor you seem not to be able to replicate at home. Even most fried rice dishes have fish sauce added in preparation at most Oriental restaurants. Super cheap to buy and lasts forever... a staple in my kitchen! Add the rice and seasonings... bring to a boil. Turn down to a simmer, cover and set your timer for 15 minutes.

Often when cooking rice, it used to turn out overcooked and mushy. I learned watching, Alton Brown’s Good Eats, I learned this trick for no fail rice. When the rice has simmered for 15 minutes, it probably is not finished cooking, but turn the heat off and keep the lid on for another 5 minutes. Don’t open the lid!!! After the 5 minutes are up, open the lid and fluff the rice. Perfectly fluffy, I’m guessing? While the rice is simmering, prep all the other ingredients and set aside for later. When the rice is cooked, add the rest of the ingredients and seasonings, except the green onions/scallions. Mix well and replace the saucepan lid. Maintain a super low /melt temp under the rice for another 5 minutes to heat through. Stir in the chopped green onions and your rice is ready!

Open the lid and take a long inhale... after the steam escapes of course! The aroma is fantastic! Taste the rice to adjust the seasoning if you wish...I often add a dash of cayenne pepper or a bit of Sriracha sauce. Dish it up with Kahlua Pork or your favorite grilled meat...like my Asian Grilled Chicken! Check out these serving suggestions above! Garnish with a wedge of lime and a bit of cilantro or try your hand at a carrot curl or two... Enjoy!