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By Katya Lyukum
Baked Rice with Pineapple | Khao Ob Sapparod
11 steps
Prep:20minCook:25min
Pineapple rice is simple to make, and it can be plated or served in pineapple boats. You can use rice leftovers and cooked lean meats, poultry, seafood, and vegetables for making this dish. I cook all the ingredients from scratch. My favorite variations with Thai red and yellow curry pastes, adding more or less of them depending on my guests' requests for the level of heat.
Updated at: Thu, 17 Aug 2023 00:19:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories484.6 kcal (24%)
Total Fat20.2 g (29%)
Carbs66.7 g (26%)
Sugars16.1 g (18%)
Protein12.2 g (24%)
Sodium1381.3 mg (69%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
for rice
Step 1
Place 1 cup of Jasmin rice in a heavy saucepan. Wash rice in cold water and strain 3-4 times. Add 1 1/4 cup of cold water, a pinch of salt, and 1 tsp of vegetable oil. Bring to boil, uncovered, until rice absorbs most of the water. Reduce heat to a minimum, cover with lid, and continue steaming for another 5 minutes. Remove pan from heat and let rice stand, covered, for another 5 minutes or until ready to use.
for pineapple
Step 2
Wash and trim the green pineapple top using scissors.
Step 3
Cut pineapple in half.
Step 4
Cut off the core. Score around the inside of the pineapple for the future 1/2" thick "rim." Use a melon knife to scoop out the flesh. Reserve it. Gently scrape the bottom of the pineapple boat with a spoon to make it smooth.
for seafood
Step 5
(If cooking to serve, preheat oven to 400F.) Measure 7 oz of pineapple and process it into a smooth puree. Prepare other ingredients for the sauce. Prepare seafood for cooking.
Step 6
In a heavy saucepan, bring pineapple puree to boiling on high heat. Add kaffir lime leaves. Cook it down in half, caramelizing sugars and making it syrup consistency.
Step 7
Add Thai curry paste, stir, and cook for 2-3 minutes.
Step 8
Season with fish sauce and cook for another 1-2 minutes. Add coconut milk (or coconut milk + water), season to taste, bring to simmer. Par-cook seafood to almost done ad remove from the curry sauce and reserve.
Step 9
Chop basil (or cilantro) and cashews. Mix rice, curry sauce, herbs, cashews, and raisins in a bowl.
Step 10
Fill pineapple boats with the mixture and arrange seafood on top. (Up to this step, all preparations can be done in advance, each portion wrapped in foil and refrigerated.)
Step 11
Bake pineapple boats in preheated 400F oven for 5 minutes and serve. OR Preheat oven 350F. Unwrap refrigerated pineapple boats, bake until 145F inner temp, and serve.
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