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      RECIPE TITLE "Baked Rice with Pineapple - Khao Ob Sapparod" from Thailand The Beautiful Cookbook

    yields Serves 4 time--- difficulty easy

    The pineapple in this recipe serves dual purposes: first to enhance the flavor, second to provide an attractive presentation.

      RECIPE INGREDIENTS

    1 pineapple
    3 tablespoons oil
    8 oz (250 g) boned chicken, diced
    Seasonings:
    1/4 Cup (2 fl oz/60 ml) fish sauce (nam pla)
    1 tabelspoon Maggi seasoning
    1/4 cup (2 oz/60 g) sugar
    2 cups coconut milk
    1/4 teaspoon white pepper
    1/4 cup cilantro/coriander leaves (bai yak chee), chopped
    1/2 cup toasted cashew nut
    1/2 cup (3 oz/90 g) raisins
    1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
    4 cups steamed jasmine rice (khao suay) (see page 98)

    Cut the pineapple in half lengthwise and remove the fruit so both pineapple shells can be used as containers. Place 1/2 cup of the fruit in a blender and process until finely chopped. Set aside. The rest of the fruit is not needed for this dish.

    Heat a large skillet and add the oil. Saut?é the chicken until done. Add all the seasonings and allow the mixture to cook until it foams.

    Add the cashews, pineapple, raisins, cilantro and rice. Remove from the heat and mix thoroughly.

    Stuff the rice mixture into pineapple halves and bake in a 350'F (180'C) oven until hot, about 15 minutes, or microwave for 5 minutes. Cover the pineapple leaves with foil before baking so that they are not burned.

    If fresh pineapple is unavailable, the rice mixture could also be wrapped in banana leaves and baked at 350'F(180'C) for 15 minutes or until hot.


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