- 1 (13.5 oz.) can coconut milk
- ¼ teaspoon sesame oil
- 1 cup Jasmine Rice
- 1 (8 oz.) can pineapple tidbits
Pour coconut milk into a 2 cup measuring cup. Drain juice from pineapple into the measuring cup. Add enough water to make two cups of liquid. Pour all the liquid into a heavy saucepan. Bring to a boil slowly, so the milk doesn’t burn. Stir in the rice and sesame oil and turn down the heat to simmer. Cook rice for 15-20 minutes or until rice is fluffy. Stir in the pineapple and cook until heated through.
