Pineapple rice (Bo luo fun)

AT A GLANCE

  • Serves 8 people

  • 600 gm (3 cups) sticky rice, soaked overnight in cold water
  • 50 gm (ΒΌ cup) black sticky rice (optional), soaked overnight in cold water
  • 1 pineapple, halved lengthways
  • 80 ml (1/3 cup) vegetable oil
  • 3 shallots, thinly sliced
  • To taste: caster sugar
  • 1 tbsp fish sauce, or to taste
01   Drain rices separately in a colander, then steam separately in muslin-lined bamboo steamers over boiling water until soft and pearly in appearance (30 minutes).
02   Meanwhile, scoop pineapple flesh from rind, leaving rind intact. Cut flesh into bite-sized chunks, reserving juices (discard core).
03   Heat oil in a wok over medium-high heat, add shallot and stir until light golden (2-4 minutes). Add pineapple and juice, cook for one minute, then add rice. Mix well and season to taste with sea salt, freshly ground pepper, sugar and fish sauce.
04   Transfer rice to hollowed pineapple and cover, then steam in a large steamer to warm through (10-15 minutes). Serve hot.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

LUCY WEIGHT

Drinking Suggestion:

GRAPY OFF-DRY RIESLING. , suggested by MAX ALLEN

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