21 Ratings
  • 4 Rating Star 6
  • 2 Rating Star 5
  • 3 Rating Star 5
  • 1 Rating Star 3
  • 5 Rating Star 2

Love pineapple? Curry? Then try this easy and very tasty twist on plain rice!! Jasmine rice is very aromatic, and easy and fast to cook. I created this mixture on my own when searching the fridge for something different to add to rice.

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • In a 2 quart saucepan, bring pineapple juice to a boil. Stir in curry powder and celery salt, and then add rice and butter. Stir until butter melts and rice does not stick together. Reduce heat to low, cover, and simmer for 10 minutes.

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  • Stir rice with a fork to loosen from bottom of pot. Simmer another 3 to 5 minutes, or until done.

Note

This is also good made with green Thai curry powder.

Nutrition Facts

259.54 calories; 3.84 g protein; 53.43 g carbohydrates; 3.25 g fat; 7.63 mg cholesterol; 208.9 mg sodium.Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

Verna
01/14/2004
Yummy and super easy to make!!! I only had 1 1/2 c. of pineapple juice on hand but I added 1/4 c. of water and the pineapple flavor was still there!!! Next time I'll add a little more curry since DH and I love curry!!! Our 1 year old even loved this rice!!! Mild and sweet with a great flavor. And the fact I can make it all in one pot is a plus....less dishes to clean up!!!! Thanks so much Kat for posting this recipe...we'll definately have it again soon!!!!!!
(17)

Most helpful critical review

Dianemwj
08/09/2007
I had great hopes for this recipe in spite of the mixed reviews. I generally have no problem with rice in fact I have a reputation for making perfect rice everytime. Not this time though. I knew that 10 minutes would not be long enough to cook the rice so I cooked it for the traditional 20 minutes. When I removed the pan lid I found the hard rice all stuck to the bottom of the pan and the pineapple juice bubbling merrily away on the top. I hurriedly scraped the bottom of the pan and the rice wasn't burnt just a bit toasty so I covered the pan and cooked it for another 10 minutes. By that time the rice had absorbed most of the juice but it was blown-out and gluey. I didn't care for the flavors either. Between this recipe and another unsuccessful recipe from this site dinner last night was a disaster. Sorry.
(16)
21 Ratings
  • 4 Rating Star 6
  • 2 Rating Star 5
  • 3 Rating Star 5
  • 1 Rating Star 3
  • 5 Rating Star 2
KIMAR
01/16/2004
There is normally a two-to-one ratio of liquid to rice and normally rice is simmered for 20 minutes. I knew this before I tried the recipe but decided to trust the recipe for some reason. Bad idea! After 10 minutes most of the liquid was gone the rice was far from being done and the rice was sticking to the bottom of the pan and beginning to burn. I had to add more water (didn't have any more pineapple juice) and simmer rice until it was done. I didn't care for the flavor but by the time I went to eat it I was thoroughly disgusted with the recipe for having the incorrect liquid-to-rice ratio and incorrect simmering time and disappointed in myself for following the recipe and not my own instincts and this may have tainted my judgment of the flavor.
(18)
Verna
01/14/2004
Yummy and super easy to make!!! I only had 1 1/2 c. of pineapple juice on hand but I added 1/4 c. of water and the pineapple flavor was still there!!! Next time I'll add a little more curry since DH and I love curry!!! Our 1 year old even loved this rice!!! Mild and sweet with a great flavor. And the fact I can make it all in one pot is a plus....less dishes to clean up!!!! Thanks so much Kat for posting this recipe...we'll definately have it again soon!!!!!!
(17)
Dianemwj
08/09/2007
I had great hopes for this recipe in spite of the mixed reviews. I generally have no problem with rice in fact I have a reputation for making perfect rice everytime. Not this time though. I knew that 10 minutes would not be long enough to cook the rice so I cooked it for the traditional 20 minutes. When I removed the pan lid I found the hard rice all stuck to the bottom of the pan and the pineapple juice bubbling merrily away on the top. I hurriedly scraped the bottom of the pan and the rice wasn't burnt just a bit toasty so I covered the pan and cooked it for another 10 minutes. By that time the rice had absorbed most of the juice but it was blown-out and gluey. I didn't care for the flavors either. Between this recipe and another unsuccessful recipe from this site dinner last night was a disaster. Sorry.
(16)
Kelly Griffin
07/02/2008
I was short on the juice with only about one cup so I added a cup of water to make a two-one ration. I also upped the cooking time to about 20 minutes. The rice came out cooked to perfection. I must say that as curry lovers my husband and I found this to have a bit too much curry. I will make it again but reduce the curry by at least half. For those of you who have a problem with rice sticking to the pan make sure you reduce heat to as low as possible. If you still have problems coat your pan with a tad of vegi oil though in this recipe the butter should help.
(10)
Doug Matthews
10/14/2002
a little too spicy for my two young kids but I thought it was great - gave me some other ideas for more rice dishes - thanks
(9)
rennhr
07/29/2007
My husband and I loved this rice! Wow! I used 1 cup juice and 1 cup water for 1 cup of Jasmine rice. I also omitted the celery salt and add dash regular salt.
(6)
SOLYVIVE
12/04/2006
It came out pretty dry even after adjusting the liquids to 2 cups and covering.
(4)
Julie
05/23/2006
Although I was searching for a recipe for rice cooked in pineapple juice this turned out not to be what I was looking for. My family did not care for this dish. I believe it was the celery salt that did it. My husband thought it had a "pickle" flavor. Also I only used about 1/2 tsp of curry as I didn't want it to overpower the other flavors.
(4)
CHELS
07/12/2007
Did not care for this at all.
(4)