Ingredients
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3 ounces butter
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12 ounces fresh pineapple, cut in chunks
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2 ounces raisins
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1 1/2 cups finely chopped green onions
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4 ounces cashew nuts, roughly chopped
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1 teaspoon ground coriander
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1/2 teaspoon cayenne pepper
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12 ounces washed and drained long grain rice
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1 teaspoon salt
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600 ml boiling chicken stock or 600 ml water
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chopped parsley, to serve
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1 green chili pepper, deseeded and finely chopped
Instructions
- In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
- Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
- Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
- Add the pineapple-raisin mixture and the boiling stock or water.
- Bring to the boil, lower the heat and cover the pan.
- Simmer for 20 minutes or until all the liquid is absorbed.
- Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.