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Hawaiian Rice

It’s funny how adding pineapple to any rice gives it a Hawaiian feel to it, however, this Hawaiian Rice is not only about adding pineapple. It’s got coconut milk giving it that sense of the coastal atmosphere, a crunch from the cashew nuts, freshness from the grated carrots, saltiness from the bacon and aroma from the different spices. This dish is a great twist to ordinary fried rice.



1/4 cup cashew nuts, roasted and roughly chopped
3-4 sprigs of spring onions, chopped
2 rings of pineapple, sliced into 14-16 pieces
1 carrot, grated
1 inch piece of ginger, minced
Salt to taste
5-6 rashers of bacon, cooked and roughly chopped
1 1/2 cups water
1/2 cup coconut milk
1 seasoning cube
1 cup Daawat Basmati Rice, soaked


In a bowl, mix together cashew nuts, spring onions, carrots, ginger, pineapple slices and salt.
In a pan, boil water and add a seasoning cube. Add coconut milk and rice and let come to a boil. Lower the flame and let simmer for 10-12 minutes.
Toss the aromatic coconut rice into the bowl with the colourful ingredients and serve warm.

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