prep time
5 min
5 min
cook time
10 min
10 min
servings
4
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.
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.
WHAT'S FOR DINNER?
Is a healthy, homecooked meal the first thing that gets squeezed out by your busy schedule?
Skip the takeout and spare a minute for our easy-to-make, healthy recipes.
Just pick what you’re in the mood for, and we’ll put delicious, healthy dinner ideas at your fingertips.
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