PINEAPPLE PEPPERS RICE

By : Chandri Bhat
Ingredients:
2 cups - basmati rice
2 cup - coconut milk
1 cup - button mushrooms, sliced
1 cup - tinned pineapple, chopped
½ cup - red capsicum, chopped (discard seeds)
½ cup - yellow capsicum, chopped (discard seeds)
1 tsp - black pepper corns, crushed
½ tsp - dried thyme
3 tbsp - butter
salt to taste

Method
Wash the rice, drain well. Soak in 2 cups of water for 15-20 minutes.
Add coconut milk to the rice with the soaking water.
Add salt to taste and cook till the rice is done.
Leave the cooked rice without disturbing for 15 minutes and then fluff it up with a fork without breaking the grains.
Melt the butter in a deep non stick pan. Add pepper and thyme.
After few seconds, add capsicums and mushrooms and sauté lightly.
Add pineapple and salt to taste.
Add the cooked rice, mix gently and leave covered on slow heat for 5 minutes.
Serve hot with a kurma or a curry.