Preparation Time. 10 minutes
Cook Time. 30 minutes
Recipe Reference. Chef Mallika Badrinath
Recipe Cuisine. Indian
Recipe Category. Sweet
Basmathi rice – 1 cup
Canned or ripe pineapple – 1/2 no.
Sugar – 1/2 cup
Ghee – 3 tablespoons
Cardamom powder (Elakka podi) – 1 pinch
Almonds (Badam) – 10 nos.
Saffron (Kungumapoo) – few strands or Saffron essence – few drops
Milk – less than 1/4 cup
Note. The ingredients shown will vary with the original quantity.
1. In a mixing bowl, put pineapple pieces and sprinkle sugar. Mix well. Now, transfer the pineapple pieces to a pan. Add little water and boil it. Once the pineapple pieces have boiled, bring the pan down.
Note. I have used fresh pineapple. If you are using canned pineapple, then use the pineapple pieces and reserve the syrup. In a pan, boil the syrup along with desired amount of sugar and bring to a thick consistency. Keep it aside.
2. Wash the basmathi rice but do not soak it in water. In a frying pan, add 1/2 teaspoon of Ghee and fry the basmathi rice for 1 to 2 minutes. Keep it aside. In a heavy bottomed pan, boil 2 and 1/2 cups of water and add the fried basmathi rice.
3. Simmer the fire and close the pan using a lid. Cook the rice until the water in the rice gets over. Meantime, soak the Almonds (Badam) in hot water and peel their skin off.
5. Once the rice is cooked, add a pinch of salt, sugar syrup (if you are using the canned pineapple), pineapple pieces and mix well. Also add the ground cashew-almond paste and saffron-milk paste to the sweet rice. Add 2 tablespoons of Ghee and cardamom powder. Mix well. Once the rice is mixed well, add the remaining Ghee and transfer it to a serving bowl.
Now, the Pineapple Sweet Rice is ready!