A rice side dish that’s just bursting with all kinds of Asian flavors from fresh ginger, coconut milk, lime juice, a little sprinkle of curry powder, some hot chili sauce, a tiny bit of soy sauce and toasted sesame oil. All that combined with fresh pineapple, dark raisins, toasted almonds, red bell pepper, onions and cilantro.
We’d been invited to a dinner at the home of some new friends. Friends who enjoy cooking and regularly imbibe in good wine. A great combination. The hostess said she was going to grill some beef and salmon (both with an Asian bent), and would make a crab first course. Their other guests were going to bring an appetizer. So, I filled in the rest with this salad above, the honey lavender ice cream I made the other day, and some thin ginger cookies which will come up in a day or two.
Since we didn’t know these people very well, I had to wrack my brain trying to figure out what to make. I wanted my side dish to blend well with the kind-of Asian grilled meat and fish. So I turned to my favorite (1993 old) Hugh Carpenter cookbook, Pacific Flavors: Thai and Chinese Cooking for an American Kitchen. You may have noticed that I don’t have a lot of Asian recipes on my blog – I do have some, but I almost never prepare a full-on Chinese or Thai dinner. Way too much mincing and chopping for me! Plus, we have several really good close-by restaurants if we want them. My DH rarely wants to go to a Chinese restaurant because as a diabetic, it’s very hard to estimate carbs. I often help him estimate carbs on a plate – was that 1/2 cup rice, or 3/8 cup, or 1/2 cup plus 2 tablespoons, how big are those won ton wrappers? how much sugar is in that sauce? – all those things can cause him a lot of grief trying to figure out how much insulin to take – not taking enough means his blood sugar goes way too high – too much can give him an insulin reaction – meaning not enough food in the body for the insulin to work on to convert to energy/sugar which puts his body into distress. So he avoids rice-based cuisines, pretty much. If I crave Asian food, I do it when my DH goes to San Diego to work and play on our sailboat. (I don’t go because I get seasick, unfortunately.)
But this rice dish sounded so good to go with the meat. I will tell you that making this dish is not a quick 20-minute deal. More like an hour, or close to it. There IS a lot of mincing and chopping and measuring. Part of it, though, is while the rice is cooking. Not altogether bad. If you were preparing this as part of a big meal it might be overwhelming – do it for something special. Because it IS special.
What “makes” the dish is the combination of liquids (broth, coconut milk, soy sauce, lime juice) and seasonings (curry, chili garlic sauce and lime zest). Then you toss in all the other stuff – pineapple, of course, toasted almonds, raisins, red bell pepper, and I added cilantro. I saved some of those additions to sprinkle on top (I had forgotten the almonds when I took the photo – I added them later – you didn’t miss them, did you?). Everybody raved about it. I’d definitely make this again – but the morning of, perhaps, or even the day before (adding the almonds and cilantro at the last minute). I made two changes to the original recipe: (1) I added some sesame oil for flavor; and (2) I added cilantro.
What I liked: the overall combo of flavors – I just love it when I taste of something and it just bowls me over with flavors in my mouth. Such it is with this dish.
What I didn’t like: well, if I had to complain about anything, it would be that it took a lot of time to make. It could, however, be a main course if you added in some chicken, maybe. Or some left over pork roast cubes, perhaps. But actually, I think this dish is worth the effort. You’ll be rewarded with some great tastes.
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Curried Pineapple Rice
Recipe By: Adapted slightly from Pacific Flavors by Hugh Carpenter and Teri Sandison
Serving Size: 6
NOTES: To toast the almonds, place on a small baking sheet in a 325° oven for about 5 minutes. Watch carefully.
1 1/2 cups basmati rice — not instant or converted
1 tablespoon fresh ginger — finely grated
3 tablespoons unsalted butter
1/2 cup raisins
SAUCE:
2 1/4 cups low-sodium chicken broth
1 tablespoon sesame oil — toasted type
1/4 cup light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons lime juice
1 tablespoon curry powder — use mild unless you like it HOT
1/2 teaspoon chili garlic sauce
1/2 teaspoon salt — taste to see if it needs it
1/2 teaspoon lime zest
GARNISHES (important):
1 cup fresh pineapple — diced (more if desired)
1/3 cup slivered almonds — toasted
1/3 cup red bell pepper — minced
1/2 cup green onions — minced
1/2 cup cilantro — minced
1. Rinse the rice well in several changes of water until the water runs clear.
2. In a large saute pan, melt butter. Add ginger and allow it to sizzle for about a minute (don’t brown). Add rice and stir until all the rice is coated with butter. Add raisins.
3. In a 3-cup measure, combine all the liquid ingredients and spices. Stir well, then add to rice. Bring to a simmer, cover and cook just until the rice is tender (don’t overcook).
4. While the rice is cooking, prepare all the garnish ingredients. Reserve a tablespoon or two of the onions, bell peppers, cilantro and almonds to garnish the top.
5. When rice is almost done, stir in the green onions, red bell pepper, almonds, cilantro and pineapple. Replace lid and allow to sit for 5 minutes (to heat through the pineapple). You can serve it immediately, or allow it to cool and serve as a room temp salad. Top with all the reserved garnishes.
6. For a fancy presentation, serve the rice in a pineapple boat.
Per Serving: 359 Calories; 15g Fat (35.1% calories from fat); 12g Protein; 51g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 438mg Sodium.

Toffeeapple
said on September 13th, 2012:
Gosh that does sound tasty. Chopping and mincing is what I like to do best!
You will really like this, then! Tell me what you think if you do try it. . . Carolyn t