Ingredients Jump to Instructions ↓

  1. Long grain or Jasmati rice - 1 cup

  2. Papaya - 1/2, scooped

  3. Pineapple chunks - 1 small can

  4. Chicken stock - 2 cups

  5. Onion - 1 small, finely chopped

  6. Garlic cloves - 3, finely chopped

  7. Star fruit - 1, sliced into star-shaped slices

  8. Shredded coconut - 1 package

  9. Butter - 3 tablespoon

  10. Salt - to taste

  11. Pepper - to taste

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1) Chop 1/3 papaya scoops and pineapple chunks and set aside for the rice. Reserve the rest for the fruit salad.

  2. MAKING 2) In a medium size pot, add the rice in chicken stock or water with 1 tablespoon butter over a medium heat and bring to a boil.

  3. Then lower the heat to a simmer, stir once, cover with a tight-fitting lid and cook for about 20 minutes.

  4. Meanwhile, in another pan saute the onion and garlic in 2 tablespoons butter over a medium-low heat for just a few minutes. Sprinkle with salt and pepper, stir often until soft and lightly golden.

  5. In another pan, toast some of the coconut stirring continuously over a medium heat until golden.

  6. After the rice is cooked, stir the papaya, pineapple, onion and garlic into the rice until thoroughly mixed.

  7. FINALIZING 7) In a bowl, combine rest of the pineapple, papaya, toasted coconut and a little of the pineapple juice to make a cool exotic fruit salad.

  8. SERVING 8) Garnish the rice with star fruit slices and serve with the fruit salad.


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