Curried Pineapple Rice

Looking through my stash of cookbook recipes, I found one that I haven’t made in a long, long time. Curried Pineapple Rice. I remember how good the dish was but not why I stopped making it. Too lazy? Got tired of it? Misplaced the recipe? I don’t know.

So I made it again. Still tasty and now super easy to make using a fuzzy logic rice cooker. I barely consider it cooking, it’s more like gather and toss into the pot. Can’t get any easier than that.

A variation on rice pilaf with Polynesian flavors, the original recipe is from Pacific Flavors by Hugh Carpenter and Teri Sandison. Over the years, I’ve modified it a bit. Since I’m using the rice cooker, I left out the sauté in butter part and made it a bit healthier.

Curried Pineapple Rice
Makes about 5 cups
Adapted from the recipe in Pacific Flavors by Hugh Carpenter and Teri Sandison

4 dried Chinese mushrooms, soaked in water until soft, cut off stems and dice
1 1/2 cups white basmati rice (using the measuring cup that came with the rice cooker)
1/2 cup raisins
2 tablespoons soy sauce
1 tablespoon curry powder
1/2 teaspoon chili garlic sauce
1/2 teaspoon grated lime peel
Juice from 1/2 lime
1/2 inch piece of fresh ginger root, minced
2 stalks green onion, chopped
1/2 – 3/4 cup fresh pineapple, diced
1/3 cup slivered almonds, toasted (optional)

Cooking directions is for use with a rice cooker with a 5.5 cups capacity. Using the inner pot of the rice cooker, rinse the rice well in several changes of water until the water is clear. Add water to the marked level on the pot according to the rice cooker’s directions.

Add the rest of the ingredients except for the green onion, pineapple and almonds. Select the setting to cook white rice and press start.

When the rice cooker beeps that it’s done, stir in the green onions and pineapple. Turn it off and serve or leave on the “warm” setting until ready to serve. Top with toasted almonds if using.

For a fancy presentation, serve the rice in a pineapple boat.