1 can (440g) pineapple slices, cut into cubes with liquid reserved
1 head of garlic, peeled and sliced
1 tbsp dried prawns, soaked in boiling water for 5 minutes then drained
200g ham, cubed
1 stick of cinnamon
1 tbsp vegetable oil
2 tbsp (30g) butter
1 1/2 cups rice, rinsed and drained
1 tbsp turmeric powder
1 tbsp curry powder
1/2 lemon, juiced
2 tsp salt
1/2 tbsp sugar
Fried shallots, to serve
Sliced red chilies, to serve
Heat oil up in a medium saucepan over medium heat. Fry dried
prawns, ham and pineapple cubes till fragrant and lightly browned.
Remove ingredients from pan and set aside.
In the same pan, melt butter over medium high. Add garlic and
cinnamon. Fry till fragrant. Add in tumeric powder, curry powder, lemon
juice and sugar, mixing well. Add rice and fry for about a minute,
mixing well. Add pineapple juice and prawn mixture into pan.
Take pan off the heat and tip the rice mixture into a rice cooker.
Top mixture with enough boiling water to cover the mixture about an
inch above and leave pineapple rice to cook. Give the rice a good stir
and allow to rest in cooker for about 20 minutes till rice drys a
little. Serve with fried shallot and sliced red chilies. Serves 4