Pandemic Pistqachio & Pineapple Rice

Written By Donna Zurick

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

PIN ME!

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.

Donna Zurick
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