Thai Vegetable and Fruit Rice

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Thai Recipe
Difficulty: Medium

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  • For rice:
  • 2 cups jasmine or basmati rice (washed/drained)
  • 3 cups boiling water
  • 2 stalks lemon grass
  • To proceed:
  • 1 cup canned pineapple, chopped
  • 2 tomatoes, blanched whole in boiling water
  • 1/2 cup coconut milk
  • 1/2 cup green peas, boiled, drained
  • 2 fresh red chillies, sliced
  • 1 tbsp red curry paste
  • 2 tbsp raisins, washed, drained
  • 1/2 tsp pepper powder
  • 1 tbsp light muscavado sugar
  • salt to taste
  • 4 tbsp oil

How to Make Thai Vegetable and Fruit Rice

  • Take rice in a large deep vessel and pour boiling water over it. Bring to a boil, stirring gently and adding salt to taste.
  • Drop in peeled lemongrass stalks.
  • Cover with a tight lid and simmer on lowest for 10-11 mins.
  • Remove from heat and allow it to stand covered for a further 5 mins.
  • Turn out into a large plate and fluff with a large fork, till grains separate.
  • Cool a bit before adding remaining ingredients.
  • Remove lemongrass stalks and discard.
  • Peel blanched skin of tomato. Chop fine or grate.
  • Heat oil in a wok, add pineapple, tomato, peas and raisins and stir well.
  • Add coconut milk and cook till milk almost evaporates.
  • Add sugar, curry paste, salt, pepper and chillies and mix well.
  • Toss these ingredients into the rice and mix well till blended. Transfer to a heavy vessel and press down.
  • Keep hot till required over a pan of hot water.
  • Serve hot with any curry.