Pineapple Rice
Lacto-Ovo Vegetarian Recipes Side Dishes Rice
Fragrant rice. Exotic. Fantastic alongside shrimp, chicken/turkey breast or a grilled white fish fillet.
Ingredients
1 cup basmati rice (200g)
1 1/4 cups water (300ml)
200g pineapple cut into small cubes (about 1/4 of a large pineapple)
1 generous tablespoon butter (about 30g)
1 teaspoon coriander seeds
1 teaspoon grated ginger
3 garlic cloves
parsley, chives
salt, black pepper
Servings: 2-3
How to prepare pineapple rice
- For this recipe, choose a slightly ripe pineapple that is aromatic and slightly sweet. See here how to choose a pineapple.
- Rinse the rice in several changes of water until the water runs clear, meaning it's no longer milky. Then cover with cold water and let soak for 30 minutes.
- Bring 300ml water to a boil with 1/2 teaspoon salt. When the water boils, add the well-drained rice. Bring back to a boil, reduce heat to low, cover with a lid and let cook for 5 minutes (if you didn't have time to soak it for 30 minutes in step 2, increase the cooking time by 2 minutes).
- Remove the lid, place a towel over the pot (you'll see there's no more water on the rice), then put the lid back on. Turn off the heat and let the rice steam for 15 minutes. During this time, do not lift the lid!
* in this recipe you can use cooked basmati rice leftover from the previous day - In a small pan, toast the coriander seeds for a few minutes until they smell fragrant. Grind the coriander in a mortar until it becomes powder.
- In a large pan, melt the butter over low heat and add the ginger paste and crushed garlic. Sauté for 1 minute, until you smell the aroma from the pan. Add the coriander powder and sauté for another 1 minute.
- Add the pineapple cubes and sauté for 2-3 minutes, just until the cubes are warmed through.
- Add the rice, a little more salt and grind black pepper. Sauté everything, stirring frequently, for another 3 minutes.
- Add chopped parsley and chives.
