• 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.