In the pineapple season, pineapple rice is mixed with various ingredients to try to change the pattern. However, the taste of other ingredients has always overshadowed the aroma of pineapple. Pineapple seems to be simply a function of embellishment and decoration. Feeling ~~ So I still go back to the simplest and most original state of the original, or use the steaming method, just do not need long-term steaming according to my own ideas, but do the rice in advance, then mix the pineapple and the simplest The seasoning was put into the pineapple for a short time to steam, and the mixed rice was superfluous, so I ate it directly, and it didn't need to be steamed. It was very good~~
Wash the glutinous rice and soak for 2 hours, then mix it with the washed rice and put it into the rice cooker.
Put rice and glutinous rice into rice with less water than usual
Wash the outer skin of the pineapple, and remove the leaves from the leaves by hand, leaving the leaves shorter.
Cut off about 1.5 cm from the leaves of the pineapple
Turn the fruit knife to the pineapple skin and turn it deep
Knock out the pineapple meat with a knife, then use the spoon to dig out the remaining pineapple meat, and trim the pineapple into a hollow bowl. It’s good to get it.
Cut 1/4 or 1/3 of pineapple meat into pineapple, raisins, blackcurrant and scallion.
Dissolve the steamed rice, put it into a clean pot when not hot, add pineapple and raisins, sugar
Mix all the ingredients and rice, you can taste the sweetness and adjust according to your own taste.
Fill the mixed rice into the pineapple shell and compact it. Then cover the cut lid and put it into the steamer for 15~20 minutes. If it is not deep, the lid can be covered.