Thursday, July 10, 2008

Baked Rice with Pineapple

This is a great side for a Thai dish but it is kind of sweet. It’s really beautiful for presentation since it is served in the pineapple. It comes from the Thailand the Beautiful cookbook too.

1 pineapple
¼ c fish sauce
1 Tbsp Maggi Seasoning
¼ c sugar
2 c coconut milk
¼ tsp white pepper
¼ c cilantro, chopped
½ c cashews
4 c jasmine rice

Cut the pineapple in half lengthwise, including the leaves and stem and remove the fruit by scraping it out so that the pineapple can be used as a container. Place ½ c of the fruit into the blender and process until fine. Heat a large skillet and add all the ingredients except the cashews, pineapple, and rice and cook until it foams. Add the cashews, pineapple, and rice and mix. Spoon the rice mixture into the pineapple shells and bake for about 15 at 350. Make sure to cover the pineapple leaves with foil so they don’t burn.

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