Khao Ob Sapparod (Baked Rice W/ Pineapple) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Khao Ob Sapparod (Baked Rice w/ Pineapple) Ingredients:
1/2 cup pineapple |
3 tablespoons oil |
8 oz chicken |
1/4 cup fish sauce |
1/4 cup brown sugar, packed |
2 cups coconut milk |
1/4 tsp white pepper |
1/4 cup cilantro |
1/2 cup cashews |
1 tbs cilantro |
1 1/2 cups jasmine rice |
Directions:
1. Cut the pineapple in half lengthwise and remove the fruit so both pineapple shells can be used as containers. Place 1/2 cup of the fruit in a blender and Process until finely chopped. Set aside. The rest of the fruit is not needed for this dish.
2. Heat a large skilled and add the oil. Sauté the chicken until done. Add all the seasonings including 1 Tbs Maggi seasoning (which has 0 calories, but calorie count cld not find) and allow the mixture to cook until it foams.
3. Recipe calls for 4 cups of prepared jasmine rice; 1.5 cups yields about that much. Recipe calls for 2 cups of coconut milk, but one full can is 1.66 cups and it comes out just fine.
4. Add the cashews, pineapple, (1/2 cup of raisins optional ? adds 50 calories per serving), cilantro and rice. Remove from the heat and mix thoroughly.
5. Stuff the rice mixture into the pineapple halves and bake in a 350º oven until hot, about 15 minutes. Cover the pineapple leaves with foil before baking so they are not burned.
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