Asian Recipes - Thai Pineapple Rice Recipe

Ingredients

• 2 to 3 tbsp/30 to 45 ml vegetable oil

• 4 cups/1 L freshly cooked rice

• 12 cup/125 ml roasted cashews

• 1 pineapple

• 1/2 to 1 cup cooked shrimp, Chinese barbecue pork or other leftover cooked meat cut into bite-size pieces (optional)

• Coarsely chopped green onion to garnish

Seasoning:

• 2 tbsp/30 ml chopped coriander root

• 1/2 tsp/2 ml white pepper

• 1/4 cup/60 ml sugar

• 1/4 cup/60 ml fish sauce

• 1 1/2 cup/375 ml coconut milk

Serves 4

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Method:

1. Using a sharp knife, cut off one third of the pineapple, lengthwise and carefully carve out the fruit to form a boat-like container for the finished dish. Cut half the fruit into cubes.

2. Reserve the remainder for another use. If the fronds of the pineapple are large, trim them with a pair of kitchen scissors. Prepare all remaining ingredients and have at hand.

3. In a small saucepan, heat the coconut milk to a boil. Add the coriander root, white pepper, sugar and fish sauce. Reduce heat and simmer the sauce for) to 5 minutes, then strain.)

4. Preheat a wok over medium-high heat and add the oil, to coat the sides of the wok. When the oil is hot, add the meat, pineapple, cashews and rice. Stir and toss to combine well.

5. Slowly pour the seasoned coconut milk over the rice, 1/4 cup/60 ml at a time until the rice is just moistened. You will have more than enough seasoned coconut milk; any left­over can be frozen for future use. Continue stir-frying until the rice is heated through.

6. 5Fill the pineapple with the hot rice mixture. Garnish and serve.