Pineapple and Coconut Rice

2 C rice

1 ¼ C Chicken Broth

1 C Coconut milk

1 C crushed pineapple

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp brown sugar

¼ C chopped scallions

Optional Toppings: macadamia nuts, almonds, toasted coconut flakes

Rinse the rice several times until the water runs clear. Drain the rice. Place ingredients in rice cooker. If you prefer you can cook it on the stove top:

In a medium pot, over high heat, add the rice, broth and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming. Fluff the rice with a fork and mix in the pineapple, soy sauce, brown sugar and sesame oil. Top with chopped scallions and any of the other recommended toppings. Drizzle a touch more soy sauce, if desired.

By Adrea Sosville