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4
Medium
2 hr 30
By Nisha Katona
Published 2017
This has an almost Caribbean twist. I first made it with loads of sultanas/golden raisins which was lovely, heavy and toffee-like in its finish. The dish naturally called for pineapple, in my view, to brighten it and punctuate the sweet cloy with pineapple punch.
Warm the rum in a pan and pour it over the sultanas/golden raisins. Leave them to soak for at least 3 hours or preferably overnight.
Wash the rice thoroughly, then drain