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Baked Pineapple Rice Recipe

Ingredients

How to make it

  • Dry-fry the cumin and coriander seeds for 3 to 4 minutes, shaking the pan to prevent them burning.
  • Remove from the heat and set aside.
  • Place the lemon grass and ginger in a pestle and mortar, and pound together well.
  • Add the chilies and salt and pound again.
  • Add the chilies, shallot, ground spices, and turmeric, and pound all together well.
  • Set aside.
  • Cut the pineapple in half lengthwise, keeping the leaves attached.
  • Scoop out the flesh using a tablespoon and a paring knife to leave
  • two shells with a thin border of flesh attached.
  • Chop half the flesh to use later in the dish (the remainder is not needed for this recipe).
  • Heat the oil in a wok and fry the garlic and shallots until softened.
  • Stir in 1 tbsp of curry paste and fry for 1 minute.
  • Add the rice and toss together with the shallot mixture.
  • Stir in the coconut milk, raisins, chopped pineapple, and cashew nuts.
  • Fill pineapple shells
  • Wrap the pineapple leaves in foil to prevent them from burning and place on a cookie sheet.
  • Bake in a preheated 325 F oven for 20 minutes.

Reviews & Comments 2

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  • cholena 15 years ago
    I have made this before on stovetop but never the baked version .
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    interesting gonna try this thanks
    Was this review helpful? Yes Flag

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