Rice with Pineapple and Lime
4 cups of water
1 1/2 cups of long grain rice
400ml light coconut milk
1/3 of a cup grated palm sugar or brown sugar
1/4 tsp ground cardamom
30g of Butter
1 small Naturally Sweet Pineapple, skin removed, sliced
1 tbs brown sugar, extra finely grated rind and juice of 1 lime
Preparation 5 minutes. Cook 30 minutes. Serves 4-6
* Place water and rice in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the water has been absorbed.
* Add coconut milk, sugar, and cardamom. Stir to combine. Return to heat, cover, and simmer over low heat for 10-12 minutes or until liquid has been absorbed and the rice is soft.
* Meanwhile, heat a non-stick frying pan over medium-high heat. Add butter and
cook, stirring, until it foams. Add pineapple slices and sprinkle with extra brown sugar. Cook for 1-2 minutes each side or until golden.
Transfer pineapple to serving plates. Add lime juice and rind to pan and swirl until liquid thickens slightly to form a syrup.
* Spoon the sticky rice into small bowls. Arrange pineapple slices on the top and drizzle over the syrup.
Food for thought
Did you know that a pineapple plant can fruit for up to 50 years?
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