Pineapple Curry Rice

1. 1

   Heat sauce pan over medium high heat and add oil.

2. 2

   Saute 1 cup rice in oil until slightly toasted.

3. 3

   Drain pineapple juice into measuring cup, add evaporated milk and water to equal 2 cups total liquid.

4. 4

   Crumble bullion cube into liquid.

5. 5

   Add 1/2 can pineapple chunks (reserve rest for other use)to rice.

6. 6

   Add 1/4 tsp salt and pinch curry powder to rice.

7. 7

   If using, add mushrooms.

8. 8

   Pour liquid over rice and bring to boil.

9. 9

   Cover, reduce heat and simmer 20 minute.

10. 10

    Fluff and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.