Summary

Ingredients

• 3 cups rice (10-minute whole grain rice)
• 900 ml vegetable stock
• 1 leek (small stick)
• 1 clove garlic
• 1 piece (s) ginger, the size a walnut
• 1 tablespoon oil (rapeseed oil)
• 1 papaya
• 1 persimmon
• 2 slices pineapple, fresh
• 1 tablespoon curry powder, mild
• 4 tablespoon soy sauce
• 2 tablespoon Madeira
• 100 ml cream
• salt and pepper

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Instructions

1. Cook 3 cups of rice in vegetable stock until soft.
2. Clean the leek and cut into very fine strips. Peel off the clove of garlic and press it through the press. Peel the ginger and cut very finely.
3. Steam these ingredients together in oil until translucent. Dice papaya, persimmon and pineapple. Add the cooked rice to the leeks, garlic and ginger. Season to taste with the remaining spices and then fold in the exotic fruit and cream. Just heat it up, don`t cook it anymore.
4. Is an ideal accompaniment to pork fillet with gingerbread - chestnut bonnet.