Ingredients

Pineapple Rice

• 1 large pineapple
• 300g Jasmine or Basmatti rice
• 100ml coconut milk
• 500ml water
• 1 cinnamon stick
• pinch saffron strands
• 3 tbs. cashew nuts (optional)
• 3 tbs. coriander, finely chopped
• 12 raw tiger prawns, peeled
• 1 tbs. peanut oil

Method

1. Rice: Rinse the rice well (until the water runs clear) or leave it to soak in water for one hour and then rinse it.
2. Place the water and coconut milk in a saucepan and bring it to the boil. Add the rice, cinnamon stick and saffron strands to the water.
3. Cover it with the lid and allow it to simmer gently for 5-8 minutes until just cooked. Strain the rice and set aside.
4. Slice the prawns in half through the centre, so that you end up with 24 halves. Slice the top off the pineapple and cut out the flesh, making sure you don't break through the bottom, so that you have a hollowed out pineapple shell. Dice the flesh of the pineapple into 1-1.5cm pieces, keeping the juices. Place half the flesh in a sealed container and store in the refrigerator to use for another use.
5. Heat some oil in a frying pan over a moderate heat. Add the prawns to the pan and sauté them until they are pink, add the rice, coriander, pineapple, cashew nuts and rice and cook the rice until it is heated through.
6. To Serve: Place the heated rice into the pineapple, garnish with coriander leaves (optional). Serve hot.