Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 275 g pineapple, pure pulp
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 175 g basmati
- 400 ml vegetable stock
- 1 teaspoon sambal oelek
- 2 tablespoon desiccated coconut
- 2 tablespoon butter
- salt and pepper
- some lemon balm stalks
Print Recipe
Pin Recipe Instructions
- Cut the pineapple into small cubes. Finely dice the onion and garlic.
- Heat oil in a pot. Fry the onions and garlic for 1 minute until translucent. Add the pineapple and fry for another 2 minutes. Put the rice in the saucepan and pour in the broth. Stir in the sambal oelek and bring to the boil.
- Cover and cook in the preheated oven at 190 degrees on the 2nd rack for 20 minutes (convection not recommended). In the meantime, roast the coconut flakes in a pan over medium heat until golden brown.
- Take the rice out of the oven, stir in the butter and season with salt and pepper. Garnish with coconut flakes and lemon balm.
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