Spicy pineapple rice

Ingredients for 4 servings:

• 275 g pineapple, pure pulp
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 175 g basmati
• 400 ml vegetable stock
• 1 tsp sambal oelek
• 2 tbsp desiccated coconut
• 2 tbsp butter
• salt and pepper
• a few stalks of lemon balm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the pineapple into small cubes. Finely dice the onion and garlic. Heat the oil in a pan. Sauté the onions and garlic for 1 minute until translucent. Add the pineapple and fry for another 2 minutes. Add the rice to the pan and pour in the broth. Stir in the sambal oelek and bring to a boil. Cook covered in a preheated oven at 190°C on the second rack from the bottom for 20 minutes (fan oven not recommended). Meanwhile, toast the coconut flakes in a pan over medium heat without fat until golden brown. Remove the rice from the oven, stir in the butter, and season with salt and pepper. Garnish with coconut flakes and lemon balm.