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Caribbean Rice

June 7, 2013


This rice was so beautiful and angelic.  I know my family would have been so proud of me.  I felt like I was really representing the Caribbean and creating food which symbolised the happiness that sunshine brings.

This was adapted from The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

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200g basmati rice (cooked), 1 tsp hot pepper sauce, 150g canned pineapple (drained and chopped), 2 tbsps dessicated coconut, 1 tbsp liquid maggie seasoning, 2 tbsps fresh coriander (roughly chopped), 1 tbsp flaked almonds, 1 tsp nutmeg, 1 tsp cinnamon.


1. Mix the basmati rice still hot in a large bowl with all of the other ingredients.
2. Season to taste.


From → Sides

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