Spicy Pineapple Rice

Summary

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

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Instructions

1. Cut the pineapple into small cubes. Finely dice the onion and garlic.
2. 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.
3. 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.
4. Take the rice out of the oven, stir in the butter and season with salt and pepper. Garnish with coconut flakes and lemon balm.