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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Pineapple Rice (Khao Op Sapparod) Recipe

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This recipe for Baked Pineapple Rice (Khao Op Sapparod) is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pineapple
2 T. oil
1 clove garlic, crushed
4 shallots, chopped
1 T. Yellow Curry Paste
1 pound cooked rice
2/3 cup thick coconut milk
2 T. raisins
2 T. toasted cashew nuts

Directions:
Directions:
Step 1: 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 rest of the pineapple is not needed for this recipe.)
Step 2: Heat the oil in a wok and fry the garlic and shallots until softened. Stir in the curry paste and fry for 1 minute.
Step 3: Add the rice and toss together with the shallots mixture. Stir in the coconut milk, raisins, chopped pineapple, and cashew nuts.
Step 4: Pile the rice mixture into the pineapple shells. Wrap the pineapple leaves in foil to prevent them from burning and place on a cookie sheet.
Step 5: Bake in a oven preheated to 20 minutes Remove from the foil and serve garnished with chili "flowers".

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If the pineapple shells won't stand firmly upright, cut a thin slice from the bottom. Great for a Hawaiian Luau. Nice presentation.

 

 

 

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