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THAI CASHEW CHICKEN COCONUT MILK CRACKED

If using a bag, squeeze out as much excess air as possible to prevent freezer burn. Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container.Heat over medium heat, stirring often until warmed through. Stove: For larger portions, transfer rice to a nonstick skillet along with a dash of water or chicken broth.Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.Store in the refrigerator for 4 to 5 days. Let Pineapple Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep.

Rinse rice. Thoroughly rinse rice and leave it in the strainer to dry.

Measure out all of the seasoning and store in a separate airtight container. Chop your cilantro and cashews, then store in separate airtight containers in the fridge. Yes! While this Pineapple Rice recipe doesn’t require much prep, you can still prep everything in advance so it can come together in minutes.

THAI CASHEW CHICKEN COCONUT MILK CRACKED

I add a decent dose of freshly cracked salt and pepper to my rice before serving – just make sure you taste your rice as you season. Salt and pepper to taste: if your Pineapple Rice tastes like it’s missing something – it is probably salt.Use a fork to fluff the rice: instead of a spoon or a spatula because the tines help separate the rice grains whereas a spoon can mash or break the grains.Let it steam: don’t shortcut the 10-minute steaming process as it gives the rice time to finish cooking and firm up which in turn, makes it fluffier.When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out. If rice is still wet: don’t worry, it will continue to absorb the 10 minutes while it is steaming.

If liquid evaporates before rice is done: then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.

Use a nonstick pan. It is essential your pan is nonstick because the rice will soak up all the liquid, evaporating the protective barrier between the rice and the pan.

To eliminate the mushy problem, it is crucial to remove the extra starch from the rice by rinsing it with cool water in a fine mesh sieve until the water runs clear – don’t shortcut this process!

Rinse and drain rice thoroughly: rice contains a lot of starch, which will cause the rice to stick together and can even make it mushy once cooked.