Coconut rice with smoked tofu


200 g of basmati rice
400 g Bio Rice Drink Coconut
1 pineapple
1 loaf of smoked tofu
1/4 white cabbage
1 carrot
1 leek
1 spring onion
1 fresh red chilli pepper
1 piece of fresh ginger
Toasted coconut flakes
50 g of roasted cashews
Turmeric to taste
Curry to taste

Made with


Cook the basmati rice for about 12 minutes in the salted Bio Rice Coconut drink and drain it leaving some of the cooking liquid aside; then leave it cool down.

Clean the pineapple and the vegetables by cutting them into small pieces. Keep the hollowed-out pineapple aside to use as a plate.

Brown the leek, the white part of the spring onion, the grated ginger and the sliced chilli in a large wok for a few minutes. Then add the white cabbage, the carrot, the pineapple, the smoked tofu, turmeric and curry. Raise the flame and stir-fry, adding a little bit of the left-over rice cooking water.

Finally add the rice and roast for another 3-4 minutes.
Serve in the hollowed-out pineapple with the coconut flakes, toasted cashews and the green part of the chopped spring onion.