When the weather outside was frightful... there was only one thing to do! I quickly assembled a bunch of ingredients to bring a little exotic warmth back into our lives! This is a very jazzed up version of my gram's recipe for old fashioned pineapple rice :)
(depending on just how frightful the weather is... the worse it is, the more you'll probably need to eat!)
For Pineapple Topping:
1 can pineapple circles, finely sliced (or 1/2 a fresh super sweet bethonga pineapple)
zest 1 lime
10 mint leaves, finely sliced
1 T brown sugar
For Coconut Rice:
1 can coconut milk
sprinkle of salt
2-3 T brown sugar
2 tsp vanilla extract
3/4 c jasmine rice
1 tsp cardamon spice
1 kaffir lime leaf
6 + C water
This recipe is cooked much like a risotto and thus requires constant attention.
But not to fear, it'll only take about 30 minutes.. and the extra care makes it all the more delicious!
In a large non-stick wok add the can of coconut milk, sprinkle of salt, brown sugar and vanilla extract and bring to the boil.
Meanwhile, assemble the pineapple by combining all the ingredients together and letting them macerate in a bowl, whilst the coconut rice cooks.
Once the coconut milk mix has begun to boil add the rice and stir for a minute or so before covering with a lid for about 10 minutes.
Remove lid and stir well, adding the cardamon spice and a kaffir lime leaf.
Add 1 cup of water, stir and cover for 5 minutes.
Repeat this process much like cooking a risotto, except with the added steaming step, until the water is used up and the rice is perfectly cooked. You may need less or more water, depending on your stove.
Once the coconut rice is ready, give the bowl of macerating pineapple a quick stir...
And you're ready to serve :)
Dollop a lovely serve of coconut rice into a bowl and assemble a mound of minty pineapple on top...
finishing things off with a sprinkle of brown sugar and cardamon spice...
Heaven in a bowl!
If there are miraculously any left-overs this is a delicious treat for a winter's breakfast!