Vegan Hawaiian Snack: Pineapple Coconut Rice Bowls

A flavorful hawaiian snack perfect for vegan eaters - made for visual appeal and culinary depth.

Time: Prep Time: 10 minutes - Cook Time: 23 minutes - Total Time: 33 minutes

Servings: 2

Difficulty: Intermediate

Cuisine: Hawaiian, Vegan

Allergens

Nuts (macadamia nuts)

Ingredients

1. 1 cup uncooked jasmine rice 2. 1 can (13.5 oz) coconut milk 3. 1 1/2 cups water 4. 1 cup fresh pineapple, diced 5. 1 cup mango, diced 6. 1/2 cup macadamia nuts, toasted and roughly chopped 7. 1 tbsp coconut oil 8. Salt, to taste 9. Optional: green onions, thinly sliced, for garnish

Instructions

In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pan. Simmer for 18 20 minutes or until the rice is cooked and has absorbed all the liquid. Remove from heat and let it stand, covered, for another 5 minutes.
While the rice is cooking, prepare your fruits by dicing the pineapple and mango into bite sized pieces. Toast the macadamia nuts in a dry pan over medium heat for 3 4 minutes or until they turn golden brown, stirring frequently to prevent burning. Set aside to cool slightly, then roughly chop them.
Once the rice has finished cooking, fluff it with a fork and let it cool down for about 10 minutes. Then, gently fold in the diced pineapple and coconut oil. Season with salt to taste.
To assemble the bowls, divide the pineapple coconut rice evenly among two serving dishes. Top each bowl with a generous portion of mango chunks and sprinkle the toasted macadamia nuts over the top. If desired, garnish with thinly sliced green onions for an extra touch of color.
Serve immediately and enjoy the mouthwatering aroma, satisfying texture, and beautiful plating of these Vegan Hawaiian Snack: Pineapple Coconut Rice Bowls!

Chef’s Insight

To enhance the tropical flavor of this dish, you can add a pinch of ground cinnamon to the rice while cooking.

Substitutions

For a nut-free option, substitute macadamia nuts with shredded coconut.

Alternative Preparations

This recipe can also be prepared as a main course by adding protein such as tofu or tempeh and serving over a bed of leafy greens.

Alternative Methods

You can use a rice cooker to prepare the jasmine rice for this recipe, following the manufacturer's instructions.

Best Storage Practice

Store leftover macadamia nuts in an airtight container at room temperature. The cooked rice and fruits should be refrigerated in separate containers, and when ready to serve, combine them and reheat gently over low heat, stirring frequently.

Shelf Life

Macadamia nuts can be stored for up to 3 months; pineapple and mango are best used within 3 days of cutting.

Plating Tips

Arrange the rice mixture in a shallow bowl or on a plate with a slight elevation in the center, allowing the fruits and nuts to be displayed prominently. Use a small spoon or spatula to create gentle waves in the rice for an enticing texture.