My First Time Preparing Pineapple Rice.

Hello everyone, Welcome to my blog.

It's been a great week so far, and somehow, I have been in the mood to try out new recipes in the kitchen. I have a list of those recipes I want to give a try, and after going through them, I settled for pineapple rice.

I have seen this recipe several times on the blockchain and won't lie about the urge to give it a try because I can't imagine the taste of pineapple cooked with rice. I always procrastinated about it until now and didn't regret giving this a try.

This recipe is fantastic, and as difficult as it might look to prepare this, it was actually easier than I expected. The taste, aroma, and nutritional value of this recipe are just on point for me, plus I just included this in my favorite rice recipe.

Let's get to the preparation.

Ingredients

700g of pineapple
3 milk cups of rice
4 pcs of carrot
4 pcs of tomatoes
12 pcs of scotch bonnet pepper
1 green bell pepper
10 pcs of green pea
1 teaspoon of curry
50ml of groundnut oil
½ tablespoon of salt
1 piece of onion
10 pcs of basil leaves
50ml of mixed pepper

Procedure

I started with processing my pineapple.

I washed the back of the pineapple before cutting it open and made sure one half is bigger than the other.

I cut out a bit of the pineapple core to create a space for scooping it out.

I scooped out the pineapple core into a bowl and kept it aside.

The idea was to blend it, but since there was no electricity, I just left it since the pineapple core is already in a mashed state.

I moved on to processing the veggies.

I poured my veggies into a bowl, rinsed them thoroughly, and started processing.

I sliced the tomatoes, scotch bonnet pepper, carrots, and onions.

I sliced the green pea, green bell pepper, and the basil leaves as well.

With the veggies processed, I decided to parboil my rice.

I boiled some water, rinsed my rice and turned them in the boiling water.

I allowed it to cook for about 8 minutes before turning the rice into a sieve.

I drained the water and set the rice aside.

I heated my pot and added groundnut oil.

The groundnut oil heated before I turned in my carrot and onions.

I added the Scotch bonnet pepper.

I added the green pea, and green bell pepper.

I added the tomatoes.

I added the mixed pepper, 1 teaspoon of curry powder, and finally added ½ tablespoon of salt.

I allowed all these ingredients to fry for about 8 minutes under low heat.

The mashed pineapple joined the party, and I was feeling excited at this point already.

I allowed the ingredients to fry again for another 5 minutes, still on low heat, before adding enough water to cook the rice completely.

I allowed the ingredients to boil before turning the parboiled rice into the pot and stirred everything in the pot properly to ensure the ingredients mix well with the rice.

I allowed it to cook properly and eventually added the basil leaves too.

I stirred the rice again and let it cook for just 3 minutes before turning off the heat.

The aroma that came from the recipe immediately it was ready made me hungry, and I just couldn't wait to eat.

I served the pineapple rice the traditional way and that actually boosted my appetite.

I actually enjoyed the recipe with my family, and it was worth every time, penny, and energy that was invested into preparing the meal.

I hope you love this recipe and would love to know if you have other methods of preparing your pineapple rice.

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