Curried Pineapple Rice

Photo shows Curried Pineapple Rice on brown dinner plate.

Curried Pineapple Rice is a mild curry side dish sweet with raisins and pineapple.

I've had this recipe for years.  It originally called for Minute Rice which I never use.  I'm very familiar with instant rice as this was the only rice my mother ever cooked with and usually only in a rice pudding. I'm not saying there's anything wrong with instant rice but I prefer the long grain because of taste and texture.  (I'm trying not to be a rice snob, ha, ha.) I long ago converted the recipe to use long grain rice and was very satisfied with the results.  

I made it this past weekend when David made butter chicken for supper.  I had a vegetarian version. The sweetness of the pineapple and raisins really paired well with the spicy (though mild) butter chicken sauce. 


Printable recipe at end of post.
Curried Pineapple Rice
  • 1 small onion, chopped
  • 1 tablespoon oil or butter
  • 1 teaspoon curry powder
  • 1 can (398 ml/14 oz.) pineapple tidbits, drained
  • Juice from pineapple tidbits
  • Vegetarian “chicken” broth
  • 1 cup Basmati or long grain rice
  • Salt to taste, if needed
  • ½ cup golden or sultana raisins
How to make it:
Sauté  onion, rice and curry powder in butter until onions are soft but not browned.

Measure the saved pineapple juice and add enough vegetarian “chicken” broth to measure 1½ cups if using Basmati rice or 2 cups if using long grain rice. (I use a vegetarian bouillon cube dissolved in water.) Add the liquid to the rice and bring to a boil.  Taste the broth and add salt if needed. Reduce heat and bring to a very low simmer. Cover and let cook 15 minutes.  Check rice to make sure it is cooked.*  If the rice is still hard add a little water or broth if needed and cook an additional 3-5 minutes. When rice is cooked add the pineapple tidbits and raisins and stir through. Remove from heat. Place cover on top and let stand 5 minutes before serving.

Makes 4-6 servings.

Chop the onions and add to the melted butter or oil in the pot.  Add the rice and curry powder; cook and stir a few minutes to soften the onions.

I
I use a vegetarian "chicken" bouillon cube for the broth.  It's always good to have a helper in the kitchen. Emily pours the liquid ingredients while I take the picture.
 
Bring the rice and broth to a simmer and cover.  Simmer for 15 minutes and test for doneness.  Some types of rice need a few minutes longer and a little more liquid to cook. 

When the rice is cooked stir in the pineapple tidbits and raisins.  Cover and let rest 5 minutes before serving.

Dinner is served! We had our Curried Pineapple Rice with vegetarian butter chicken.

To print click on arrow upper right side.⇩          

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