Today we are making Pineapple rice. Different than the Thai style pineapple fried rice, this one is steamed and made with glutenous rice. The grain is shorter, fattier and less transparent compared to the jasmine rice. If you ask me, can you use jasmine rice? The answer is yes, but the texture will be different.
Pineapple Rice Recipe
- 270 g 1 cup + 1/4 cup of glutenous rice (soak with water for 2 hours)
- 270 g 1 cup + 2 tbsp of water to cook the rice
- 1 pineapple 1/3 of it cut into chunks, 2/3 of it blend into juice
- 3-5 tbsp of sugar depends on your taste
- 1/2 tsp of salt or to taste
- 1/3 cup of berry blend
- Rub the grains with clean water to remove the excess starch. Do this several times until the water becomes clear. Soak the rice for 2 hours.
- If you have the patience, carve out a pineapple bowl. It is for the presentation purpose.
- Save 1/3 of the pineapple pieces for later. Blend 2/3 of it. You should get about 1 cup of juice. Add some sugar to the juice. Stir and set it aside.
- Drain the glutinous rice. Add the rice to a small pot along with 1 cup + 1/4 cup of water. Turn the heat to high. Bring the pot to a boil. Don’t go away, because it will take just a minute or 2 for it to come to a boil. Then turn the heat to the lowest possible. Let it cook for 6-8 minutes.
- Once the rice is cooked. Put it in a big mixing bowl along with the pineapple juice, pineapple pieces, 1/3 cup of raisins and berry mix, and some salt to taste. Stir until everything is well combined. Give it a taste to adjust the flavor. Add everything into the pineapple bowl. The amount I gave should be just enough to fill it up.
- Top some pineapple pieces and some berries to make it prettier. If you don't want to do any more work, you can just serve like this. But I like to steam it for 25 minutes. It helps to bind all flavor together and makes the rice stickier and softer.