I have made this several times and yet it never really comes out they way I had it the first time when a co-worker brought some in for an office potluck. Shame on me for not getting the recipe. Shame on me for not researching the recipe from the at least 6 million that reside on the internet and several versions in cookbooks on my own shelves.
I just wing it every time and think that I can make it like the one I fell in love with. The versions I have made are okay, but they lack some certain depth of flavor that I can’t seem to get right.
Sometimes when I sit down to write a blog post (like say for example “pineapple rice”) I do a little internet search. Just seeing what is out there, where I might stand in the ranks. That sorta thing. What I realized is that I should have done that BEFORE I attempted my own version of pineapple rice. Because than I would have realized that the certain something mine always lacked was being FRIED. As in pineapple FRIED rice!
The recipe I used but…
I made this version entirely in my rice cooker which saved on labor but it would be more delicious if you just cooked the plain rice in the cooker and then “stir-fry” it with the other ingredients. Look at one of the millions of recipes on the internet for directions 🙂
2 TB butter (or oil if you like)
1 smallish-mediumish onion diced
2 cups (measure dry) rinsed rice of your choice
2 cups +/- sliced sweet bell peppers – red and green mix
1 can (20oz) pineapple chunks – reserve the liquid separately (about 1 cup)
1 can (8oz) sliced water chestnuts
1 cup water or low-sodium stock of choice
2 tsp ground cumin
1/4 cup soy sauce ( I use a wheat free Tamari)
Salt and Pepper to taste
Non-stick cooking spray
Spray your rice cooker with non-stick cooking spray. Add the butter or oil in. Now layer the onions. Next the rice. Now the peppers. Turn on your rice cooker and give it about 10 mins. (mine only has 2 settings: cook and warm- I used “cook”) After about 10 min, open it up, stir things around. Nothing should be burning or sticking. Add the water chestnuts. Sprinkle the cumin, salt and pepper on. Now add the liquids: soy sauce, stock or water, reserved juice. Reset the rice cooker to “cook” and let it cycle through to “cook” rice as it normally would. When it switches over to “warm” ( that is what mine does when it is done) add the pineapple chunks, stir and serve when you are ready.