Caribbean rice salad

Ingredients for 4 servings:

• 2 tbsp oil
• 250 g rice
• 4 cloves or equivalent clove powder
• n. B. Cinnamon powder
• ½ tsp turmeric
• 200 ml coconut milk
• 300 ml vegetable stock
• 1 chili pepper(s), chopped or chili powder
• 2 oranges
• 1 lime(s), untreated
• Salt
• 2 tbsp raisins
• 2 tbsp almond flakes
• 1 spring onion(s)
• 1 stalk(s) Celery
• 200 g pineapple, fresh or from the can
• coriander

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

with pineapple and coconut milk

Pour the oil into a pan and fry the rice. Season with cinnamon, turmeric, and cloves. Pour in the coconut milk and vegetable stock and simmer over low heat for 35 minutes. Add the chili powder or chopped chili pepper. Squeeze the oranges and limes, grate some lime zest, and season the juice with salt. Mix with the raisins and the rice and let it steep for 1 hour. Meanwhile, finely chop the spring onions, celery, and pineapple. Add to the rice and sprinkle the salad with cilantro (fresh or ground) and toasted almond slivers. The salad can be prepared a day in advance and refrigerated overnight. It tastes good with chicken and similar dishes and is great for parties.