Exotic Spiced Pineapple Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A spiced, fruity, nutty basmati rice dish that looks, smells and tastes exotic. Ingredients:
1 1/2 cup (375 ml) raw basmati rice |
cold water |
1/4 tsp curcuma (or a pinch of saffron) |
1/3 cup (75 ml) milk, hot |
1/3 cup (75 ml) butter or ghee |
1 large onion, finely chopped |
1 tbsp (15 ml) ground ginger |
2 tsp (10 ml) cumin seeds |
1 tsp (10 ml) coriander seeds |
1/4 tsp (1 ml) freshly ground black pepper |
1 cinnamon stick (1 inch long - 2,5 cm) |
10 cardamome pods |
1 pinch salt |
boiling water |
1 - 14 oz (398 ml) can pineapple, chunks, drained |
3/4 cup (200 ml) mixed nuts and raisins (opt) |
Directions:
1. Soak the rice in cold water for 30 minutes in a large bowl.
2. In an other bowl, mix the curcuma or the saffron to the milk and set aside.
3. Meanwhile, melt the butter or ghee in a saucepan. Add the onion and ginger and cook for 5 minutes until the onion is transparent.
4. Add the cumin, coriander, pepper, cinnamon and cardamome and cook for 2 minutes. Add the drained rice and the salt. Add enough boiling water to cover the rice by about 2 inches (5 cm). Mix well, cover and cook for 6 minutes.
5. Add the yellowed milk, in a zigzag fashion. DO NOT MIX so that only a part of the rice is darker.
6. Cover and continue cooking on medium-low heat until the rice is tender and the liquid is absorbed approximately 13 to 15 minutes.
7. Let the rice rest for 5 minutes before lifting the cover.
8. Mix in the pineapple chunks and the nuts, raisins and place on a serving dish. Serve with fish or chicken.
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