Summary

Ingredients

• 350 g rice, Thai frarant rice (jasmine rice)
• 600 ml water
• 1 teaspoon salt
• 50 g shallot (s)
• 3 cloves garlic
• 4 leaves Chinese cabbage
• 150 g mushrooms, rice straw mushrooms, alternatively small. brown mushrooms
• 1 pineapple, fresh
• 2 tablespoon sesame oil
• 2 tablespoon oil, (peanut oil)
• 1 teaspoon turmeric, ground
• 2 teaspoons curry powder
• 1 teaspoon cane sugar

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Instructions

1. Cover rice in a bowl with water and soak for 1/2 hour.
2. Drain and rinse under running water until the water runs clear.
3. Bring 600 ml of water to the boil, add rice and salt and simmer for approx. 10 minutes. Then finish cooking at 150 ° C in the preheated oven. Take out and let cool down for at least 3 hours, you can also put it in the fridge overnight.
4. Peel and dice shallots, peel and finely chop garlic. Cut the Chinese cabbage leaves into fine strips, remove the stalk.
5. Cut the pineapple lengthways, leave the leaf crown on. Hollow out the halves and cut the pulp into small cubes. Clean the mushrooms, cut in half if necessary.
6. Heat the oil in the wok, sauté the shallots and garlic without frying them brown. Stir in turmeric, curry powder and sugar and sauté. Add the cabbage, pineapple and mushrooms and stir-fry for approx. 5 minutes. Add the cold, boiled rice and fry for another 5 minutes.
7. Pour the rice mixture into the pineapple halves and bake in the preheated oven at 180 ° C for about 10 minutes, then serve.