Nice to have but not necessary- a grater for the ginger (if not, mince the ginger with a sharp knife)
- a garlic press (if not, mince the garlic too)
- a rice cooker (highly recommended!)
The recipe2 Tbsp/30 mL butter
1 Tbsp/15 mL freshly grated ginger
2 cloves garlic, pressed
1 tsp/5 mL salt
1/2 tsp/2 mL turmeric
1/4 tsp/1 mL ground allspice
1/4 tsp/1 mL nutmeg
1 can (14 oz/398 mL) crushed pineapple, undrained
8 cups/2 L cooked rice
3 Tbsp/45 mL cider vinegar
paprika
Preheat the oven to 350F/180C.
In a small saucepan, melt the butter.
Add the ginger, and cook over medium heat for several minutes, stirring frequently.
Add the garlic, salt, turmeric, allspice and nutmeg.
Sauté until the garlic is pale gold (about 1 more minute).
Add the pineapple, and cook for another 5 minutes.
Transfer to a large bowl.
Add the cooked rice and the vinegar.
Mix well.
Transfer to a baking dish.
Cover tightly with foil.
Bake for 30 minutes.
Dust with paprika.
Substitutions- Use your favorite rice in place of the brown basmati.
- Use another vinegar instead of the cider vinegar.
Ideas for making this recipe your own
- What other spices could you add? How about some cloves, or cinnamon?
- How about adding some nuts or seeds to the casserole?
Tips
- Put the rice on well in advance, so that it is cooked by the time you finish assembling the other ingredients.
- If you are in a rush, make the sauté and stir in the rice. Add the vinegar and stir to mix. Transfer to a serving bowl and sprinkle on the paprika. (Skip the part where you bake the casserole in the oven.) If you have time, though, do bake the casserole. It tastes best that way.
Menu suggestionServe this dish with
- Oven Fried Chicken
- steamed broccoli
If you enjoy this recipe, you may also like these other rice side dish recipes:
