Baked Pineapple Rice

1 pineapple
2 tbsp oil
1 clove garlic, minced
4 shallots, chopped
1 pound cooked rice
2/3 cup thick coconut milk
2 tbsp raisins
2 tbsp toasted cashew nuts

YELLOW CURRY PASTE:
2 tbsp cumin seeds
2 tbsp coriander seeds
3 stems lemon grass, chopped
1 tbsp grated fresh ginger root
6 red chilies, seeded and chopped
1 tsp salt
3 cloves garlic, minced
1 small shallot, finely chopped
1 tsp ground turmeric

Dry-fry the cumin and coriander seeds for 3 to 4 minutes, shaking the pan to prevent them burning. Remove from the heat and set aside.

Place the lemon grass and ginger in a pestle and mortar, and pound together well. Add the chilies and salt and pound again. Add the chilies, shallot, ground spices, and turmeric, and pound all together well. Set aside.

Cut the pineapple in half lengthwise, keeping the leaves attached. Scoop out the flesh using a tablespoon and a paring knife to leave two shells with a thin border of flesh attached. Chop half the flesh to use later in the dish (the remainder is not needed for this recipe).

Heat the oil in a wok and fry the garlic and shallots until softened.

Stir in 1 tbsp of curry paste and fry for 1 minute.

Add the rice and toss together with the shallot mixture. Stir in the coconut milk, raisins, chopped pineapple, and cashew nuts.

Fill the rice mixture into the pineapple shells. Wrap the pineapple leaves in foil to prevent them from burning and place on a cookie sheet.

Bake in a preheated 325 F oven for 20 minutes.

Servings: 6
Source: The World Vegetarian Cookbook, 1999