Hawaiian: Pineapple Rice

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3-4)

Ingredients:

• 1 can crushed pineapple (tidbits) in its own juice (15 oz or 2 cups)
• ½ cups water (approx)
• 1 cup uncooked long grain rice (Basmati preferred)
• 3 tablespoons agave nectar
• 1 tablespoon butter
• Zest of 1 lime
• ¼ teaspoon salt
• Juice of 1 lime
• Chopped fresh cilantro for garnish (optional)

Procedure:

1. Drain juice from canned pineapples into a bowl or large measuring cup; add enough water to make 2 cups of liquid, transfer liquid to rice cooker
2. Add all other ingredients to rice cooker (except for the lime juice and cilantro), stir well
3. Cook rice for about 5 minutes, open lid to stir rice again; return lid and continue cooking until rice is done
4. Let rice rest for at least 10 more minutes, then fluff with a fork and stir in lime juice
5. Garnish with cilantro (if desired)