Difficulty: Easy

Prep: 5 minutes


  • 1 cup jasmine rice
  • 1 cup of coconut milk
  • 1/2 cup pineapple juice
  • 1 cup Graceland dried cranberries or cherries
  • 1 cup fresh pineapple, small chunks
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon sweet curry
  • Fresh cilantro


In a medium sauce pan pour coconut milk, pineapple juice, rice, pineapple and cranberries and bring to a boil. Cover and cook on low for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff with fork and top with fresh cilantro.

Check out Edible Indy for more photos and insight into this delicious recipe!

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