Pandemic Pistachio & Pineapple Rice
Since the Stay at Home order, I’ve had more time to cook at home- something I don’t get to do as often as I’d like because I’m always on the road. I’ve been working on some recipe Ideas that have been on my to-do list, and have been coming up with ways to use up pantry items & make do with whatever is in stock during my weekly grocery runs. It’s been fun, and often tasty!
This recipe was inspired by a rice dessert that my grandmother often made at Easter. As a kid, I spent many Easters at her house & the memories I have of those times always put a smile on my face. .
I’ve been ordering take-out from my favorite Indian restaurant fairly regularly lately, So I have bunch of leftover rice sitting in the freezer that I tell myself I will use later. Between said rice falling on me every time I opened the freezer door, and time to be nostaligic about family gatherings that aren’t happening this year, I decided to recreate my grandmother’s dessert recipe & give it a little flair.
I have to say, this recipe turned out fantastic, and I had to resist the urge to eat the whole thing in one sitting. I hope you enjoy it as much as I do!
Pandemic Pistachio & Pineapple Rice
Makes approximately 6 servings.
Ingredients:
2 C Basmati Rice, cooked & cooled
1 13.5 oz Can Heavy Coconut Cream
1 Bag Frozen, cut into bite size pieces or 1 20 oz Can of crushed Pineapple, drained (about 1.5 cups)
1 C Unsalted Pistachios, roughly chopped (If not using pieces)
1 10 oz Bag Mini Marshmallows
1 Tbl Cinnamon
1 tsp Cardamom
Directions:
Thaw pineapple and chop into small pieces. Include any remaining juice in the recipe.
Mix all ingredients except the marshmallows in a large bowl.
Refrigerate.
Mix in marshmallows when serving.
Notes:
I used leftover rice from Indian take-out. You may make the rice ahead of time, or chill it to cool it.
You could use canned pineapple, with some of the syrup from the can. (Not all, as there may be quite a bit, and it will be much sweeter.)
You can always add more/less cinnamon and cardamom to your liking.
I’ve only used this brand of coconut cream, but it is an ingredient that can be found in most supermarkets near the canned coconut milk.