A local Thai restaurant has a Hawaiian curry dish filled with veggies and fruits that looks really tasty. I was asked for more interesting rice dishes so thought I’d try my own version of Hawaiian Rice. I didn’t add meat or nuts to my version but it would be excellent with both; the restaurant has cashews in their dish and patrons can choose from beef, chicken, pork, shrimp or tofu. I also dislike raisins, which were in the restaurant version, so I used dried currants. Other dried fruits or berries could be substituted. I can see dried cherries, cranberries or even papaya working well with the other flavors in this recipe. Don’t be afraid to make substitutions or additions!

1 1/2 cups brown rice
2 cups coconut milk
1 cup pineapple juice
1 cup water or vegetable stock
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
1 Anaheim pepper, diced
1/4 cup green onions, sliced
1/2 cup canned pineapple tidbits
1/4 cup dried currants
2 Tbs mild curry powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cloves

In a large sauce pot, combine coconut milk, pineapple juice, water and rice. Bring to a low simmer and add the onion, garlic, curry powder, ginger, cinnamon, salt, black pepper and cloves. Cover and simmer for fifteen minutes, stirring often. Add carrots, currants, Anaheim pepper, and pineapple. Simmer until the rice is cooked through, another ten to fifteen minutes. Remove from heat and stir in the green onion.