1 cup / 250 ml Dainty Jasmine rice
2 ¼ cups / 560 ml light coconut milk
2 lemon grass stems
1 cup / 250 ml water
2 slices fresh pineapple, peeled and diced
2 Tbsp / 30 ml toasted coconut for garnish
Place the rice and coconut milk in a large saucepan.
Bruise the lemon grass stalks with a rolling pin or side of a large knife, and cut into 1-inch pieces. Add to the pot.
Add the water and bring to a boil over high heat. Immediately reduce the heat to low and cover and cook for 15 minutes.
Check if rice is done (any liquid must be absorbed and the rice should be consistent), fluff with a fork.
Remove lemon grass and discard. Add the diced pineapple and stir to combine. Garnish with toasted coconut and serve.