Coconut-curd Pineapple Rice – How to make Pineapple rice with Green Peas, using leftover rice.
Yes, it’s a curd rice but not the type of ‘curd’ rice you thought.
This rice is made of Coconut-curd, rich and creamy, a good way of adding oil to your diet.
Spruce up your dinner table with this lusty Pineapple rice using the leftover lunch you didn’t know what to do. Yes, you have been reading it right. I did say Pineapple!
They are not just for smoothies or shakes anymore! They can to be added to anything and everything you want! All hail the Queen!!
Some recipes add lemon or lime juice to the rice but I don’t see the point. Acid (Wait, it’s not the acid you think) in the Pineapple is enough to curdle the coconut milk.
If you live in India, you are absolutely familiar with coconut milk. My earliest memory of coconut milk is with Aappam my grandmother would buy for me whenever I visited her as a kid. She would rush to the nearby Aappakada aaya and buy me some. Of course, the coconut milk sold was very thin. Tricks of the trade! And some days we make the milk at home to dip dosas into it because we wanted to taste Coconut Milk so bad!
Recently I have only made them for my Coconut Cream experiments. I was so jealous of the foreigners and their thick cans of coconut creams. We live in a country where coconut is used every month, I should be able to taste that delicacy! Of course, I would only want to go in the DIY route. I love making things from scratch and so do you, if you are visiting my website. Cheers to that!
Have you tried to make Coconut Cream before?
If you read my Pineapple Iced Tea , then you’d know how I wanted to make the most out of the fruit this year. Be sure to check out my other upcoming recipes!
I wanted some colour, so I added green peas to it. I am adding peas a lot to my diet for the past few years, they are good.
Come on, let’s see how this Rice is made! Click next page for the recipe.
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COCONUT-CURD PINEAPPLE RICE (with green peas)
Author: Beans of brainsANDbeans.com
Category: Lunch/Dinner
Cuisine: International
Total time: 15-20 minutes
Serves: 1 person as main dish (or) 2 people as sides
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PREP
PEAS
- Wash and soak dry green peas overnight or 6 to 8 hours and pressure cook.
- If forgotten, soak the peas in boiled water for atleast an hour.
- Pressure cook the peas.
- No need to soak if using fresh produce.
COCONUT MILK
- Break open a coconut and yield 1/2 Cup of thick milk by grinding the meat, draining and discarding the fibre.
INGREDIENTS
1 Cup of leftover Rice
1/2 Cup of Pineapple chunks, fresh or frozen. If frozen, thaw for 15 minutes.
1/2 Cup of Coconut Milk, thick
1/4 Cup of cooked Green Peas
1/2 teaspoon of Oil
A small green Chilli
Few coriander sprigs
DIRECTIONS: Coconut-curd Pineapple Rice with Green Peas, using leftover rice
1. Finely chop green chilli. Roughly chop coriander leaves, set aside.
2. Add 1/2 teaspoon of Oil to a hot Wok or skillet on a medium heat. Add the finely chopped green chilli. Once it turn colour, add the minced coriander leaves. Making sure not to burn them.
3. Add the Pineapple chunks with juice(if any), stir and let it cook for a minute.
4. Add Coconut Milk and quickly stir. Do not let it sit. This is the stage where it curdles. Oil and protein separates, making it ‘coconut curd.’
5. Add the leftover rice and mix well. Cook until 90% of the milk evaporates, stirring occasionally. Mix in the cooked green peas thoroughly.
6. When the rice is creamy, turn off the stove. Let it cool. Beware of burnt bottom.
7. This rice is very filling due to the peas. Serve as a single main dish to one person or side dish for two.
Author notes
- Be generous with coriander leaves
- Finished rice looks creamy and oily. That is normal. Oil and protein from the coconut milk separates due to the curdling process.
Another addition to your leftover rice list, isn’t it?
Let me know how it turned out for you in the comments below!
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Give it a try. Bye!
