Rice with ginger and pineapple
4 servings
15 minutes
Rice with ginger and pineapples is an amazing combination of freshness, spiciness, and light sweetness. This dish embodies the aromas of Asia and Europe, blending tender basmati with spicy ginger and juicy pineapple. Frying in grape seed oil gives the rice an appetizing golden crust, while sesame oil adds a refined nutty note. This recipe is perfect as a standalone dish or a side for meat and fish. It can be served warm, enjoying the contrast of flavors and textures. The lightness, spiciness, and sweet hint make rice with ginger and pineapples an excellent choice for those who love unusual culinary combinations.
1
Rinse the rice well under cold running water and transfer it to a pot. Add water to cover the rice by 2 fingers. Bring to a boil, reduce the heat, cover, and cook for 15-20 minutes until done. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and cool.
- Basmati rice: 2 glasss
2
Heat 1 tablespoon of oil in a pan over medium heat until it smokes. Add ginger, finely chopped green onion (only the white and light green parts, leave the green), and salt. Sauté for a minute.
- Grape seed oil: 3 tablespoons
- Grated ginger: 3 tablespoons
- Green onion with bulb: 5 piece
- Coarse salt: 0.5 teaspoon
3
Add the remaining oil and add the rice. Fry until golden brown, stirring, for 10-12 minutes.
- Grape seed oil: 3 tablespoons
- Basmati rice: 2 glasss
4
Remove from heat and add the remaining green onion, finely chopped pineapple, and sesame oil. Mix and season with salt to taste.
- Green onion with bulb: 5 piece
- Pineapple: 120 g
- Dark sesame oil: 1 teaspoon
- Coarse salt: 0.5 teaspoon