If you’ve tasted pineapple rice before at a party or restaurant, you’ll know how distinctively tasty and sweet it is. It also has a savory zing to it, probably acquired from the chili flakes mixed with the other flavors. As you will notice in the ingredients, it’s a really simple dish to prepare.
If you have kids with a poor appetite, preparing your food with such variations will probably make it easier for you to feed them, not just with the visual appeal, but the sweetness in taste. If you are doing this for kids though, you may want to go easy on the chili flakes, or eliminate it completely, well unless your kids are like my daughter whose taste buds have already adapted to all the pepper and garlic we eat at home.
The butter will add a bit more flavor to your rice, ghee may be even better, but in case you don’t have either of them, feel free to use vegetable oil, albeit sparingly. I will also recommend that the ripper the pineapple is the better.
- 1 cup SWT basmati rice
- 1 cup crushed pineapple
- 1½ cups hot water
- 2 tsp. sugar
- 1 Tbsp. butter (or vegetable oil)
- 1 tsp. salt
- ½ tsp. red pepper flakes
- juice ½ lemon
- Chopped coriander for garnish
- Combine the water, pineapple, sugar, butter, salt, and red pepper flakes and bring them to a boil in a small saucepan.
- Stir in rice (rinsed to get rid of excess starch) and the pan partially. Reduce the heat to low, and simmer for about 15 minutes.
- Remove pan from heat and let it sit for a minutes to cool before fluffing your pineapple rice with a fork. Stir in lime juice and chopped coriander and serve.