Pineapple Carrot Rice
Transform your dinner table with this vibrant and fragrant Pineapple Carrot Rice—a tropical twist on a classic rice dish! Basmati rice serves as the perfect base, infused with the warm spices of cumin and turmeric, while fresh pineapple chunks bring juicy sweetness that beautifully complements the earthiness of grated carrots. Aromatics like garlic, ginger, and onion add depth, and optional toppings like green chilies and roasted cashews offer extra heat and crunch. This one-pot recipe is quick to prepare, taking just 40 minutes from start to finish, and is ideal as a flavorful side dish or a light, vegetarian-friendly main course. Perfect for weeknight dinners or festive gatherings, this dish will liven up your mealtime with its colorful ingredients and irresistible tropical aroma.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium, grated Carrots
- 1 cup Pineapple chunks (fresh or canned)
- 2 tablespoons Vegetable oil or butter
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon, grated Fresh ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Coriander leaves
- 1 small, finely chopped Green chilies (optional)
- 2 tablespoons Roasted cashews or almonds (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 20 minutes, then drain and set aside.
Heat the vegetable oil or butter in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until soft and golden brown, about 3-4 minutes.
Stir in the minced garlic, grated ginger, and optional green chilies. Cook for another 1 minute until fragrant.
Add the grated carrots and turmeric powder. Stir well and cook for 2-3 minutes, allowing the carrots to soften slightly.
Mix in the pineapple chunks. Cook for 2-3 minutes to release the pineapple's juices, stirring occasionally.
Add the drained rice to the pan and gently toss it with the vegetables and pineapple for about 1 minute.
Pour the water into the pan and add salt. Stir to combine, then bring the mixture to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
Turn off the heat and let the rice sit covered for 5 minutes to rest.
Remove the lid and fluff the rice gently with a fork. Garnish with chopped coriander leaves and optional roasted cashews or almonds for added crunch.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 37.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
