Ingredients

• 1.5 cups water
• 1.25 cups white rice
• 1 , 13.5 to 14 ounce
• 0.5 cups sugar
• 0.5 teaspoons salt
• 1 teaspoon tapioca starch
• 2 tablespoons passion fruit puree
• 0.25 cups pomegranate arils

Instructions

1. 1 Stir together water and rice in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, until water is absorbed, 15 to 20 minutes. Let stand 10 minutes.
2. 2 Meanwhile, stir together coconut milk, sugar, and salt in a small saucepan. Bring to a boil over high heat, stirring frequently. Remove from heat.
3. 3 Reserve 1/3 cup of coconut milk mixture for sauce; pour remaining mixture over cooked rice, stirring gently to combine. Let cool, covered, 1 hour.
4. 4 Meanwhile, for sauce, whisk together reserved coconut milk mixture and tapioca starch in the small saucepan; bring to a boil over high heat, stirring frequently. Cook, stirring constantly, just until thickened, about 2 minutes. Remove from heat. Stir in passion fruit purée.
5. 5 Stir rice just before serving. Drizzle servings with sauce and sprinkle with pomegranate arils. Rice and sauce can be chilled in separate airtight containers for up to 5 days.

Nutrition per serving