This is a really lovely salad. It would be absolutely perfect when you are going to a BBQ and the host asks you to bring a salad. It is a lovely twist on a typical rice salad. It can be served hot or cold.
This recipe was tweaked and converted to be made in the Thermomix from https://www.thechunkychef.com/tropical-coconut-pineapple-cashew-rice/
Thermomix Tropical Rice - ThermoFun - Week 43
Ingredients
- 40g ThermoFun Laksa Paste
- 1 garlic clove, peeled
- 2cm piece ginger
- 3 spring onions, quartered
- 5 rashers shortcut bacon, quartered
- 400g can coconut cream
- 440g can pineapple pieces strained, retaining juice
- water
- 10g TM vegetable stock concentrate
- 350g basmati rice
- ¼ cup shredded coconut
- ½ bunch coriander
- ½ cup roasted cashews
- grinds of black pepper
- juice of 1 lime
Instructions
- Make ThermoFun Laksa Paste and set aside. (one batch makes approx. 140g so freeze the remaining)
No need to wash TM bowl. - Add garlic and ginger in TM bowl and chop 5 sec / speed 5.
- Add spring onions and bacon and chop 3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / Reverse / MC off. Set aside in large mixing bowl or ThermoServer.
- Set the scales and add coconut cream and strained pineapple juice, topping up the weight to 900g with water. Add laksa paste and stock.
- Weigh rice in simmering basket, rinse and then place basket in TM bowl and cook 25 mins / 100°C / speed 4.
- Whilst the rice is cooking, toast the shredded coconut in a fry pan until golden and crispy. Roughly chop the coriander leaves and stems. Cut pineapple pieces in half if desired. Set these all aside.
- Once rice has finished cooking, carefully take the simmering basket out and empty the rice into the mixing bowl or ThermoServer with the bacon mix. Add pineapple, cashews, coriander, grinds of black pepper and lime juice and combine well with the rice.
- Sprinkle the toasted coconut on top and serve.
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