Spicy Pineapple and Ham Gratin
- 300 grams (10.6 ounces) long grain rice
- 500 grams (1.1 pounds) smoked ham diced
- 1 can (400 grams / 14 ounces) pineapple chunks in juice drained
- 1 orange bell pepper diced
- 1 red bell pepper diced
- 1 small onion finely chopped
- 1 fresh red chili seeded and finely chopped
- 1 can (400 grams / 14 ounces) crushed tomatoes
- 1 cup (240 milliliters) heavy cream
- 3 tablespoons (45 milliliters) Thai sweet chili sauce
- 2 tablespoons (30 milliliters) cooking oil
- 2 tablespoons (30 grams) salted butter
- 1/2 cup (50 grams) grated cheese optional
- 3 tablespoons (8 grams) fresh parsley chopped
- Salt to taste
1. Preheat oven to 220°C (425°F)
2. Cook rice according to package directions Set aside
3. Heat oil in large skillet over medium heat Add onion orange bell pepper red bell pepper and fresh chili Sauté until softened about 5 minutes
4. Stir in crushed tomatoes parsley and pinch of salt Cook 2 minutes Remove from heat
5. Grease 2 liter (8x8 inch) oven safe baking dish
6. Spread half cooked rice in dish bottom
7. Top with half tomato mixture then half ham and half pineapple
8. Repeat layers remaining rice remaining tomato mixture remaining ham and pineapple
9. In medium bowl whip heavy cream until stiff peaks form Gently fold in sweet chili sauce and pinch of salt
10. Spread cream mixture evenly over top layer
11. Sprinkle with cheese if using
12. Bake 20 to 25 minutes until golden and bubbling
13. Let stand 5 minutes before serving
- oven
- rice cooker
- saucepan
- cutting board
- knife
- cheese grater
- mixing bowls
- measuring cups
- wooden spoon
- oven-safe dish
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