Recipe Ingredients:

• 1 cup white rice
• 1 1/2 cups coconut milk
• 1/2 cup chicken or vegetable broth
• 1/2 to 1 teaspoon minced candied gingerroot
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 cup snipped fresh parsley
• 1/2 to 1 cup fresh pineapple, in small pieces
  lightly salted peanuts or cashews or mac nuts

In batter bowl, combine rice, coconut milk, and broth.

Cover. Microwave on high for 5 minutes, then on half power for 12 minutes.

Stir in the ginger, soy and sesame oil. Cool slightly.

To serve stir in the parsley and pineapple and pile onto leaves or into a pineapple shell.

Sprinkle with the crunchy nuts and serve.

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