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Let's start the year with a 10 recipe! After the Christmas, New Year and Kings holidays we are going to take care of ourselves a little with this pineapple fried rice style Thai ("Khao Pad Saparod" in Thai). Simple, elegant and very healthy. And if you have guests at home, I assure you that it is a dish to show off?
I have used the thermomix to cook the rice because I love that point that we get that is between cooked and steamed. I have made the mixture of ingredients in a wok, but you can make it in a large pan. And the best thing is that it has a super exotic flavor with a hint of pineapple.
If you want you can serve the dish inside the pineapple as I have done. To do this, we cut the pineapple vertically, empty it carefully (leaving a little meat so as not to reach the skin) and use those pieces that we have removed to make the recipe. Once we have finished the rice, we place it inside the pineapple and garnish with chives. And the pineapple that you can use to prepare this delicious juice.
If you do not want to use a whole pineapple, we can use fresh pineapple that they already sell in supermarkets in slices or even pineapple in syrup.
Thai rice with pineapple
An elegant, exotic, balanced, healthy and truly delicious dish. It is an Asian style rice accompanied with pineapple, ideal to start the year after Christmas.
Source - Cocinothai
More information - Natural pineapple juice
TM21 equivalences
It looks delicious. It occurs to me that for a meal with more people, the pineapple can be cut into circles and used as a "plate ring" with the rice inside.
I have never used the thermomix to cook rice. Well, I used the Varoma once and I didn't really like the result. Half was half raw.
Of course Marox! Very good idea about the "plating ring." I encourage you to try the rice cooked in the thermomix. We will not use the varoma, but the basket. And I guarantee that the point is perfect because it is a mixture between steam and cooked that is just right. Try it and tell me!
Hi, I love your recipe, could I make it with basmati rice? I don't know what difference it makes to jasmine rice. Thanks.
Of course Maribel !! It will look great on you. Both rices are long-grain aromatic rices. One of the main differences is the geographical area where it is grown. Jasmine rice comes from the area of Thailand, while basmati is native to India and Pakistan. Also, from its name, it seems that jasmine has a more floral scent, while basmati seems to be reminiscent of dried fruit. A hug!!
Hi Irene, I already did, in the end I bought the Thai rice, I asked you because I had basmati at home. We liked it a lot, a very interesting mixture of flavors, when I put the onion and raw tomato I hesitated a bit, but the truth is that it was very tasty. I have already saved it in my favorites. Thanks.
How good Maribel! Thank you very much for your comment. I'm sure that basmati is also very tasty. I recommend that you try this recipe to use your basmati rice: http://www.thermorecetas.com/chicken-biryiani-arroz-con-pollo-hindu/ I love it!
If the onion and tomato are almost raw, when mixed in the wok they soften a bit, but they should not be cooked, but rather "al dente". So you did it perfect 🙂 a kiss and thanks for following us !!
That looks very good.
I sure do
Thank you very much for your recipes
Thanks to you Ana !! A big hug 🙂 Can you send us a photo when you do?
Hello! Very good looking. I will try. But I have a doubt… in the last steps when the tomato and pineapple are incorporated… you say “stir” all the time. No longer cooking? Is it just mixing it up? Thanks!
Hello Sygyzy, since you add the rice, you have the pan or the wok on the fire and you add the ingredients (such as tomato and pineapple) and while you have it on the fire you stir. Yes it is cooked, but it will be al dente. What we are doing is heating all the ingredients and integrating their flavors, but not cooking it so that they are poached. Thank you for following us!