Pineapple Curry Rice

• 1 cup long grain rice
• 2 tablespoons dried shiitake mushrooms (optional)
• 4 ounces evaporated milk
• 8 ounces pineapple chunks
• 1 bouillon cube
• 1 14 cups water
• 1 teaspoon olive oil
• 14 teaspoon salt
• 1 pinch curry powder

1. Heat sauce pan over medium high heat and add oil.
2. Saute 1 cup rice in oil until slightly toasted.
3. Drain pineapple juice into measuring cup, add evaporated milk and water to equal 2 cups total liquid.
4. Crumble bullion cube into liquid.
5. Add 1/2 can pineapple chunks (reserve rest for other use)to rice.
6. Add 1/4 tsp salt and pinch curry powder to rice.
7. If using, add mushrooms.
8. Pour liquid over rice and bring to boil.
9. Cover, reduce heat and simmer 20 minute.
10. Fluff and serve.

long grain rice, shiitake mushrooms, milk, pineapple, bouillon cube, water, olive oil, salt, curry powder

Taken from www.food.com/recipe/pineapple-curry-rice-168996 (may not work)