prep time
5 min

cook time
10 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® Instant White Rice
3 cups (750 mL)
1 can (14 oz / 398 mL)		pineapple chunks with juices
1 can (14 oz / 398 mL)		light coconut milk
		water
½ tsp (2 mL)		salt
1 lb (500 g)		large shrimp, peeled and deveined
¼ cup (50 mL)		shredded unsweetened coconut
1		green onion, sliced
		lime wedges (optional)

INSTRUCTIONS

Step 1: Drain the pineapple juice from the can into a 4-cup (1 L) measure. Add the coconut milk and enough water to measure 3 cups (750 mL); pour into a large saucepan. Bring mixture to a boil

Step 2: Add shrimp and rice. Cover and reduce the heat to low. Cook for 5 minutes or until shrimp are pink and liquid is absorbed. Remove from the heat; cover and let stand for 5 minutes

Step 3: Fluff rice mixture with fork. Spoon into bowls and sprinkle with coconut and green onion. Serve with lime wedges (if using)

A tropical one-pot meal that takes just minutes to prepare.

Shopping Tip:
Do not substitute cream of coconut; light coconut milk can be found in the ethnic foods section of most grocery stores.

Flavour Boosters:
Serve the rice with your favourite hot sauce to taste for extra zip. For deeper flavour, toast the shredded coconut. Bake coconut at 350°F (180°C) for 5 minutes or until lightly browned and fragrant.