Thai rice

Thai rice


180 gr Basmati rice (or Thai rice)
100 gr coconut milk
1 shallot
Rice bran oil to taste
150 gr pineapple, cut into small pieces
80 gr cashew nuts
Vegetable soup to taste
Curry, as you like
Salt to taste
Soy cream (optional)

Recommended with:

Rice Bran Oil


Bring a large pot of water to boil. Cook Basmati rice in boiling and salted water until al dente (about 18 minutes).

In the meantime, in a pan heat the rice bran oil and add shallots thinly minced. Add pineapple, ¾ cashew nuts coarsely minced and the coconut milk. If necessary, add vegetable soup so as not to dry it completely. After about ten minutes, add curry and salt to taste, so remove from heat.

Now rice is cooked. Combine it with pineapple mixture on low heat for a few minutes. If you would, add the soy cream.

Serve it still hot garnishing with some cashew nut and pineapple slices.

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