The World Vegetarian Cookbook/1999

Baked Pineapple Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pineapple 2 tbsps oil 1 clove garlic, minced
4 shallots, chopped 1 pound cooked rice 2/3 cup thick coconut milk
2 tbsps raisins 2 tbsps toasted cashew nuts YELLOW CURRY PASTE: 2 tbsps cumin seeds
2 tbsps coriander seeds 3 stems lemon grass, chopped 1 tbsp grated fresh ginger root
6 red chilies, seeded and chopped 1 tsp salt 3 cloves garlic, minced
1 small shallot, finely chopped 1 tsp ground turmeric



1 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.
2 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).
3 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.
4 Pil the rice mixture into the pineapple shells. Wrap the pineapple leaves in foil to prevent them from burning and place on a cookie sheet. Bake in a prehated 325 F oven for 20 minutes.

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