Hawaiian Luau Rice Dish (Print Version)
A tropical mix of coconut, pineapple, and savory ham in a flavorful rice dish perfect for summer.
# Ingredients:
Rice
01 -
1 cup basmati rice or 2 cups cooked leftover rice
02 -
1.5 cups water (omit if using cooked rice)
Fats and Oils
03 -
2 tablespoons coconut oil
Vegetables and Aromatics
04 -
½ cup chopped onion
05 -
1 teaspoon freshly grated ginger or ¼ teaspoon ground dried ginger
06 -
2 cloves garlic, minced
07 -
1 cup chopped fresh or canned pineapple
08 -
2 tablespoons chopped green onions (optional garnish)
Protein
09 -
½ cup thinly sliced ham (or spam or fresh ham)
Nuts and Seeds
10 -
½ cup shredded desiccated coconut (toasted)
11 -
Toasted crushed macadamia nuts (optional garnish)
Seasonings
12 -
1 teaspoon gluten-free chicken powder (or crushed chicken bouillon), to taste
13 -
¼ teaspoon white pepper, or to taste
# Instructions:
01 -
Rinse 1 cup basmati rice thoroughly. Add rice and 1.5 cups water to a pan, cover, and simmer for 12 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork, allow to cool, and refrigerate overnight. Alternatively, use 2 cups leftover cooked rice.
02 -
In a dry non-stick skillet, toast shredded coconut until golden brown. Set aside.
03 -
Toast macadamia nuts in a dry pan until fragrant and lightly browned. Chop coarsely and set aside. This step is optional.
04 -
Heat coconut oil in a pan over medium heat. Sauté chopped onion, garlic, and ginger until aromatic. Add sliced ham and cook briefly until lightly golden.
05 -
Add cooled cooked rice, chicken powder, and white pepper to the pan. Stir quickly to evenly coat rice with coconut oil and seasoning.
06 -
Stir in pineapple, green onions, and toasted coconut. Cook briefly just until warmed through. Reserve some toasted coconut and green onions for garnish.
07 -
Plate the rice mixture and garnish with toasted crushed macadamia nuts, reserved toasted coconut, and green onions. Serve immediately.
# Notes:
01 -
Cold leftover rice is ideal to prevent clumping. Use gluten-free chicken bouillon if following a gluten-free diet. Toasting the coconut and nuts enhances flavor. Fresh or canned pineapple may be used interchangeably.