By Augustus DeHoedt

INGREDIENTS

  • 2 cups jasmine rice cooked
  • 1 large pineapple
  • 50 g sultans
  • 50 g roasted cashew nuts
  • ½ tsp turmeric powder
  • 1 small shallot sliced
  • 30 g spring onion finely sliced
  • 25 ml vegetable oil
  • Salt /pepper to taste

METHOD

Wash the pineapple and cut lengthwise, with a sharp knife take out the pineapple and chop into cubes,

Place a small wok on medium flame add oil onion and salute until golden colour add pineapple and turmeric adding the cooked rice, correct the seasoning.

Fill the rice into the pineapple shell garnish with fried sultana cashew spring onion and serve.