280g jasmine or basmati rice
250ml light coconut milk, from a can
1 red onion, diced
200g fresh pineapple , cubed
1-2 red chillies, deseeded and finely chopped
½ small pack coriander, stalks finely chopped, leaves roughly chopped
Tip the rice into a small saucepan with some salt. Pour over the coconut milk with 300ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Then turn the heat off and leave for another 10 mins. Check the rice – all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
Stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the curry scattered with the remaining coriander.