Thai-Style Pineapple-Coconut Rice

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This Thai-style pineapple and coconut rice is a vibrant vegan dish that perfectly balances sweet and savoury notes. Fragrant brown basmati rice is simmered in light coconut milk to create a creamy, nutty base, then tossed with juicy pineapple chunks, fresh ginger and warm curry spices. Loaded with colourful vegetables like broccoli, peppers and carrots, this stir-fry provides a wonderful variety of textures and a refreshing tropical twist on a classic rice bowl.

Ideal for a wholesome midweek dinner, this healthy meal is naturally plant-based and packed with nutrients. The combination of slow-release carbohydrates from the brown rice and vitamin-rich fresh produce makes it an excellent choice for those seeking a nutritious yet comforting evening meal. Serve it topped with toasted peanuts or cashews for an extra crunch and a boost of plant-based protein.

Ingredients for Thai-Style Pineapple-Coconut Rice

275g uncooked long- grain brown rice, such as brown basmati
240ml light coconut milk (about half a 425g can), or more as needed
1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water
1 large onion, preferably red, chopped
2 cups small broccoli florets
1 medium red or green pepper, diced
2 medium carrots, peeled and sliced
2 medium ripe fresh tomatoes, diced
475ml fresh pineapple chunks (about 3/4 inch thick) or one 575g can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)
1 to 2 teaspoons good-quality curry powder
2 teaspoons minced fresh or jarred ginger, or more to taste
Salt to taste
Crushed red pepper flakes to taste
Crushed peanuts or cashews for topping (optional)

How to make Thai-Style Pineapple-Coconut Rice

Combine the rice with 475ml water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.

Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.

Add the broccoli, pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.

Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.

Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you’d like the mixture to be a bit more moist, add 60ml or so more, but take care not to make the mixture soupy.

Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.