Pineapple rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Difficulty: Medium

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  • 1 cup - Basmati/raw/boiled rice
  • 1 cup - pineapple, chopped (1 x 1.5 cm) (you might need 3 round slices for 1 cup - peel the skin and remove the thorns)
  • 1.5 tbsp - onion, chopped or 1/4 of a small onion
  • 5 - green chillies
  • 1/2 tsp - ginger, chopped
  • Salt to taste
  • 2 tbsp - oil
  • Mustard seeds, a pinch
  • Cumin, a pinch
  • Asafoetida/hing, a pinch
  • Turmeric powder, 3 pinches
  • 4 - curry leaves

How to Make Pineapple rice

  • Boil the rice in a rice cooker/pressure cooker until it is 90% done (usually 2 or 3 whistles in a pressure cooker). You will need 8-10 cups of water to cook the rice.
  • Drain the water using a strainer/sieve/conventional method.
  • In a pan, add oil.
  • When it is hot, add mustard seeds and let them splutter.
  • Add cumin seeds, hing, curry leaves, green chillies and turmeric powder and saute for a few seconds.
  • Add chopped onions and saute for 2 minutes on a medium flame.
  • Add pineapple, 1 tbsp of water and cook for 5 minutes on a low flame.
  • Crush the pineapple slightly as you cook.
  • Add at least 2 cups of boiled rice and mix it with sauce (just like how you make lemon rice or puliyogare).
  • Let it stay for a while and then serve.
  • This allows the rice to absorb the flavour of pineapple.
  • Recipe courtesy: Food for 7 Stages of Life