Carrot-Pineapple Rice - cooking recipe

Ingredients

1 (8 ounce) can crushed pineapple, in natural juice
1 1/3 cups water
1 carrot, peeled and grated (about 1/2 cup)
1 cup long-grain rice
1/2 teaspoon salt
3 green onions, thinly sliced on the diagonal
1/2 teaspoon sesame oil

Preparation

Drain the pineapple, reserving the juice.
Pour the juice into a 2-quart pan.
Add in the water, carrot, rice, and salt; bring to a boil over high heat.
Decrease the heat to medium and simmer, uncovered, until craterlike holes form on the surface of the rice, about 6 minutes.
Decrease the heat to low, cover and cook, undisturbed, until all the liquid is absorbed, about 10 minutes.
Fluff the rice with a fork and stir in the pineapple, green onions, and sesame oil.
Cover until ready to serve.