Thai Pineapple Spiced Rice

Created by Tilda Young Chef of The Year 2019 winner Dylan ‘Teddy’ Hodgson. A delicious Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.

 

Vegan, Serves 2.

 

This dish can be enhanced with any meat including chicken or with sea food e.g. prawns

Ingredients

Sweet and Sour Sauce

  • 50g Brown Sugar
  • 50g Malt Vinegar
  • 150g Tomato Sauce or Ketchup
  • 1 small tin pineapple chunks in juice
  • 1 tbsp light vegan soy sauce
  • 1 tbsp cayenne pepper powder

Stir-Fried Rice

  • 4 cloves of garlic
  • 80g of ginger
  • 1 red chilli
  • 140g Tilda Original Pure Basmati Rice
  • 2 Large pineapple
  • Half a carrot
  • 20g Desiccated coconut
  • Leaves from 5 steams of coriander
  • 100g cashew nuts
  • 25g petit pois
  • 25g Edamame beans
  • 3 Shallots
  • 1 tin coconut milk/cream
  • 100ml vegan soy sauce
  • 3 spring onions
  • 20g curry powder
  • 20ml vegan Asia sauce
  • 50ml of mango vodka (or any alcohol with a high %)

Method

Sweet and Sour Sauce

  1. Pre heat oven to 160°C
  2. Combine all ingredients in a pan
  3. Simmer for 5 minutes
  4. Add cayenne pepper

Stir-Fried Rice Prep

  1. Cut all veg into small dice
  2. Grate the ginger and garlic
  3. Take beans out of the pod
  4. Cut the pineapples in half, slice inside the pineapple 1cm away from the edge and scoop out the middle
  5. Dice the other 1 other half of the pineapple into chunks
  6. Pick coriander leaves and rough chop them
  7. Chop cashews up into small chunks

Stir-Fried Rice Cooking

  1. Bring to coconut milk and 20ml of water to the boil and add a pinch of salt
  2. Heat a frying pan and add oil (I prefer garlic olive oil)
  3. Add Tilda’s Basmati rice and fry untill some of the rice toasts, about 1 and half minutes
  4. Add boiling coconut milk to the frying pan and stir for a few minutes, cover with cling film and put to one side
  5. Place hollow pineapples in an over to warm up
  6. Heat another frying pan
  7. Once hot add pineapple chunks and dry fry for a few minutes stirring every occasionally
  8. Begin to fry the diced veg - begin with carrots then onions, peppers, ginger garlic and finally peas
  9. Add soy sauce
  10. Add crushed cashew nuts
  11. Add half of the sweet-sour sauce to the pineapple this will glaze and caramelize the pineapple after a few minutes
  12. Keep stirring the veg to prevent burning
  13. Add Vodka to Pineapple to create a flambé
  14. Add spices and sweet & sour sauce to the veg
  15. Add Asian sauce
  16. Add the pineapple and rice
  17. Add coriander leaves
  18. Keep tossing the pan to incorporate all the flavours together
  19. Check and correct seasoning
  20. Serve the rice in the pineapple and garnish with coriander and desiccated coconut or your favorite sauce or dips