Exotic rice salad with shrimp and pineapple

Ingredients for 4 servings:

• 300 ml rice
• 500 ml water
• 1 pineapple, approx. 1 kg
• 15 ml olive oil
• 300 g prawn(s), cooked, peeled
• 1 tsp sugar
• salt and pepper
• 100 ml vegetable stock
• 3 tbsp oil
• 2 tbsp vinegar
• ½ tsp soy sauce, light
• 1 pinch(s) of sugar
• 1 bunch mint, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe for the Tupperware Rice Master

Place the rice in the rice cooker and add 500 ml of water. Insert the insert with the handles facing up, close the container and cook in the microwave for about 14 minutes at 800 watts. Then let it stand for 5 minutes. Peel the pineapple and cut it into small pieces. Heat 15 ml of olive oil in a pan, fry the shrimp for about 2 minutes, add the pineapple pieces and 1 teaspoon of sugar and fry for another 3 minutes. Remove the pan from the heat. Add the rice, salt and pepper and let everything cool. Make a dressing with the broth, the 3 tablespoons of oil, the vinegar, the salt, the pepper, the soy sauce, a pinch of sugar and the mint. Mix all ingredients together. Of course, you can also cook the rice normally in a pot; you don’t necessarily need the rice cooker for this.