How to give a chance to pineapple’s core? Rice Indonesian style
How can we exploit the pineapple’s core? With this unusual spicy rice, simple to make and tasty. It is also good reheated if you take it to the office for lunch the next day (as I do).
The pineapple is not an ingredient km zero, but has several beneficial properties as well as a taste particularly fresh and pleasant. My advice is do not buy it often, but when you do it 100% use it:
– Enjoy the pulp as you like, for example, sliced very thin for a carpaccio of fruit
– Use the peel to produce vinegar pineapple
– Keep the core for this dish. Recipe for 4 .
The core of a pineapple
320g long-grain rice
1 leek ( white part , keep the green for another recipe )
a few sprigs of fresh coriander
1 handful of cashews
1 piece of fresh ginger
1 pinch of chili powder
1 teaspoon of turmeric
Put the rice in a pot and cover with 600 ml of water ( with a tablespoon of salt) or broth. Simmer over low heat until the water has been absorbed and the rice is ready. Grainy with a fork. Meanwhile, place the cashews in a pan and toast them for a few minutes. Put them aside, add turmeric and chili pepper and roasted for a minute in the pan. Then add 4 tablespoons of oil, the leek, thinly sliced and cored pineapple, cut into cubes and pan-fry for 3-4 minutes. Then add the rice grainy, slightly crushed cashew nuts, ginger and fresh coriander and sauté for 4 minutes. Season with salt, serve and enjoy! If you hate coriander replace it with fresh chopped mint and chives.