Baked Pineapple Rice (Khao Op Sapparod) Recipe
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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
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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". |
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Number Of
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Number Of
Servings:6 |
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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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