Exotic Rice With Tropical Fruits

Melissa's picture

May. 13, 2007

This episode is all about the SIDES!! Watch Melissa make a Tropical Meal where the side dishes take center stage, while explaining how her inspiration came to her during a vacation...


Long grain rice/Basmati rice 1 Cup (16 tbs)
Papaya 1⁄2 , scooped
Canned pineapple chunks 8 Ounce (1 Small Can)
Chicken stock 2 Cup (32 tbs)
Onion 1 Small , finely chopped
Garlic cloves 3 , finely chopped
Star fruit 1 , sliced into star
Shredded coconut 1 Cup (16 tbs)
Butter 3 Tablespoon
Salt To Taste
Pepper To Taste



1) Chop 1/3 papaya scoops and pineapple chunks and set aside for the rice. Reserve the rest for the fruit salad.


2) In a medium size pot, add the rice in chicken stock or water with 1 tablespoon butter over a medium heat and bring to a boil.

3) Then lower the heat to a simmer, stir once, cover with a tight-fitting lid and cook for about 20 minutes.

4) Meanwhile, in another pan saute the onion and garlic in 2 tablespoons butter over a medium-low heat for just a few minutes. Sprinkle with salt and pepper, stir often until soft and lightly golden.

5) In another pan, toast some of the coconut stirring continuously over a medium heat until golden.

6) After the rice is cooked, stir the papaya, pineapple, onion and garlic into the rice until thoroughly mixed.


7) In a bowl, combine rest of the pineapple, papaya, toasted coconut and a little of the pineapple juice to make a cool exotic fruit salad.


8) Garnish the rice with star fruit slices and serve with the fruit salad.

Recipe Summary

Difficulty Level: Very Easy
Preparation Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 2