Creamy Pineapple and Rice Jubilee
ANANAS CHAVAL MITHAI
-Recipe from Yamuna mataji
This dish goes well on a festive holiday menu but doe not keep well. It should be made within a few hours of serving.
2 cups (260 g) freshly cooked basmati
or other long-grain white rice
1 tablespoon (15 ml) unsalted butter or ghee
¼ teaspoon (1 ml) ground cinnamon
½ teaspoon (2 ml) freshly ground nutmeg
½ teaspoon (2 ml) freshly ground cardamom seeds
1/8 teaspoon (0.5 ml) ground cloves
½ cup (65 g) currants
¼ cup (30 g) toasted sliced almonds
2 cups (480 ml) whipping cream, chilled
3 cups (710 ml) fresh pineapple, well drained and cut into 1 * ½ * ¼ -inch
(2.5 *1.5 * 6 mm) pieces
1/3 cup (70 g) sugar
Pineapple rings for garnishing (optional)
1.
Spread the hot rice onto a baking tray, dot with butter or ghee,
and add the spices, currants and 3 tablespoons (45 ml) of almonds. Cool
to room temperature and transfer to a bowl.
2.
Chill a mixing bowl and a whisk or beater in the freezer for 10
minutes. Whip the cream into soft peaks, add it to the rice along with
the pineapple and sugar, and gently fold to mix. Chill for ½ hour.
Mound on a flat serving dish, sprinkle with the remaining almonds, and,
if desired, garnish with pineapple rings