Easy Thai Pineapple Rice

Serves 4 - 6

2 cups rice

1/2 can of a 270ml coconut milk (not coconut cream!)

chunks of pineapple from can with the syrup ( I used Hosen Pineapple cubes in syrup)

water

pinch of salt

1/2 tsp turmeric

Dash of cayenne pepper

Dash of cumin

Optional: 1 chicken breast, cubed and marinated with a few drops of sesame, splash of soy and pepper

Handful of roasted cashews (just get them ready salted and roasted from a packet)

Lime wedges and Coriander leaves to garnish
* Optional
peeled whole garlic cloves
1 tied pandan leaf

1. Wash the rice in cold water until the water runs clear, at least 3 - 4 rinses. Drain.

2. Drain the can of pineapple and reserve the liquid.

3. Add the salt, turmeric, cayenne and cumin to the rice and mix.

4. In a bowl, mix the coconut milk and syrup. Add it to the rice. Put your palms flat on top of the rice, and add water till it reaches your index finger's second knuckle. *

*Note: I've never measured the water for cooking rice and have only ever done it with this method, and it never fails me. For a similar demonstration, check out Ming Tsai's YouTube video.

5. Add the pineapple chunks. 

6. Add the optional ingredients (garlic and pandan leaf). Start the cooker.

7. Optional: Marinade the chicken for at least 20 mins. Heat a fry pan with some oil and fry till browned and cooked through. 

8. Tip all the chicken into the rice cooker once the rice is cooked.

9. Add the cashews.

10. Serve with lime wedges and coriander leaves.

* I think traditional Thai pineapple rice is fried using day-old rice. This is my own cheat's version and it's just as tasty. It does however, require a rice cooker. My only advice is if you don't already own one, go buy one. It not only gives you perfectly cooked rice all the time, you can cook it in advance and keep it warm.