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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 4 |
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In 'Martin Yan Quick & Easy' by Martin Yan Ingredients:
1 (8 ounce) can crushed pineapple, in natural juice |
1 1/3 cups water |
1 carrot, peeled and grated (about 1/2 cup) |
1 cup long-grain rice |
1/2 teaspoon salt |
3 green onions, thinly sliced on the diagonal |
1/2 teaspoon sesame oil |
Directions:
1. Drain the pineapple, reserving the juice.
2. Pour the juice into a 2-quart pan.
3. Add in the water, carrot, rice, and salt; bring to a boil over high heat.
4. Decrease the heat to medium and simmer, uncovered, until craterlike holes form on the surface of the rice, about 6 minutes.
5. Decrease the heat to low, cover and cook, undisturbed, until all the liquid is absorbed, about 10 minutes.
6. Fluff the rice with a fork and stir in the pineapple, green onions, and sesame oil.
7. Cover until ready to serve.
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