This is a spicy vegan dish that could either be a light entree or a side dish.

The ginger stock can be prepared in advance.

Bring the water to a boil. Add diced ginger, reduce heat to keep at a simmer and cook uncovered for 1 hour.

Allow stock to cool. Remove 1 pint of stock to use for this recipe. Retain the boiled ginger and extra stock for other cooking projects.

In a deep skillet, heat oil. Add onions and cook until they start to become transparent.

Add pineapple and basil. Cook until onions are fully transparent.

Remove ingredients from skillet, retaining the oils. Because the stock has such a strong flavor, these will be reintroduced later in the cooking process so they retain their own flavors.

Add rice, cook in remaining oils for 1-2 minutes.

Add 1/2 cup stock. Allow rice to cook until liquid is nearly absorbed, stirring frequently. Add 1/4 cup pineapple juice, cook until nearly absorbed. Repeat, alternating stock and pineapple juice.

When last of the liquids have been added, reintroduce the other ingredients.

When rice is cooked thoroughly, and liquids are well absorbed, remove from stove. Serve in rice bowls.