Joon Appetit ~ Curried Pineapple Rice

Try My Simply Special Rice Dish. It's Lovely.

Mix This Sauce & Set Aside:

1 1/2 cups homemade chicken stock
14 oz. can unsweetened coconut milk
2 TBSP soy sauce
2 TBSP fresh lime juice
1 TBSP curry powder
1/2 t. salt {more or less to taste}
1 t. grated lime peel


1 1/2 cups long grain white rice {Mahatma Jasmine}
1 TBSP finely minced fresh ginger
3 TBSP unsalted butter

1/2 cup golden raisins
1/3 cup chopped green pepper
2-3 sliced green onions
1 1/2 cups diced pineapple

1/3 cup toasted sliced almonds

Place a heavy 3 quart saucepan over medium high heat.
Melt the butter.
Add the ginger and saute until the butter sizzles,
then add the rice.
Stir the rice until coated with the butter
and saute for about 5 minutes.

Add the raisins, pepper, green onion and sauce.
Bring to a low boil, stirring, then cover,
reduce the heat to a low setting and simmer
until all liquid is absorbed,
about 20 minutes.

Add the pineapple and almonds.
Serve at once.


This is fabulous left over, both warm and cold. For vegetarian version, simply substitute vegetable stock for chicken stock. May use fresh or canned pineapple. We used Dole canned. Either way, be sure it is drained well.

Please come back and let me know how you liked it.

ox
joon