Thursday, April 10, 2014

Hawaiian Pineapple Rice

  • Half-boiled rice, 3 cups
  • Frozen, shrimps (mini ones), as many as you like
  • Chopped pineapple chunks, 2 cups
  • Natural, unsweetened pineapple juice, 1/2 cup
  • Fine chopped red bell peppers, 2 cups
  • Fine chopped green onions, 4-5
  • Fine chopped onions, 2 cups
  • Frozen peas, 1 cup
  • Red chili pepper flakes, 1 tbsp
  • Soy sauce, 1/4 cup
  • Sriracha sauce / hot sauce
  • Tomato puree, 1 cup
  • Salt
  • Black pepper powder (coarse), 1 tbsp
  • 1/2 cup canola / vegetable oil

  1. In a large cooking pot add the vegetables, red chili flakes, and a pinch of salt, and pour 1/2 cup oil.
  2. Set the veggies to fry for a good 2 minutes until onions become soft. 
  3. Add about a teaspoon of Sriracha / hot sauce, soy sauce, and continue to saute.
  4. When the moisture in the veggies dries up, add shrimps and tomato puree and continue to cook until the puree caramelizes and oil separates. 
  5. Add pineapple juice and make a thick gravy-like consistency in the pot.
  6. Add salt as per your taste at this point. Do not overdo and let the sweetness of the pineapple juice stay.
  7. To the gravy, add the half-boiled rice and mix very well. Do the mixing off the heat.
  8. Add pineapple chunks to the rice, sprinkle the black pepper powder, and continue to fry for a good two minutes.
  9. Then, add about a cup and a half of water and mix well. From this point onward boil the rice like pilaf (pulao) until the water has evaporated. Taste the salt in the boiling liquid. It has to be just right for the rice to turn out just right. 
  10. Serve hot!

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