Coconut Curry Rice with Pineapple and Cranberries

By | January 19, 2017


In a medium sauce pan pour coconut milk, pineapple juice, rice, pineapple and cranberries and bring to a boil. Cover and cook on low for 15 minutes. remove from heat and let steam for 10 minutes. Fluff with fork and top with fresh cilantro.

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  • 1 cup jasmine rice
  • 1 cup of coconut milk
  • 1/2 cup pineapple juice
  • 1 cup dried cranberries or cherries (we prefer Graceland Fruit)
  • 1 cup fresh pineapple, small chunks
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon sweet curry
  • Fresh cilantro
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