Anyone know a recipe for thai pineapple rice in a claypot?

Question

I have visited Singapore a number of times, and had my first introduction to Thai food there.  One restaurant served a version of pineapple rice that was quite different than I have seen here in the US.  It was served in a clay pot, evidently the container in which it had been prepared.  The dish had no seafood, chicken, or nuts, but did have a layer of pork floss on top.  The rice was yellow or orange, indicating it had probably been prepared with saffron, tumeric, or a similar spice.  It was not at all spicy, however.  No eggs.  I quite like this rice dish, and am curious whether anyone knows of a recipe for something akin to it.  The only "negative" was that the dish appeared to contain a smattering of peas and carrots (similar to what one purchases in packages in the frozen food section of most US supermarkets).  I'm not opposed to including such vegetables, but the presentation in an otherwise formal restaurant setting seemed a bit crude.

Cecesan · Accepted Answer

I had tried a couple of version of thai pineapple rice with pineapple pieces added and served in half of a cut-out pineapple fruit shell. Its usually with shrimp added and stir fried the rice as usual and in presentation they are served in the cut out pineapple. The other type is using the pineapple juice to cook the rice like the one you described in a clay pot. With added tumeric to bring out the color, seasoned and served with frozen peas/carrots from the bags for color presentation. Cooking in claypot may sometimes takes longer to cook the rice and the result the rice can be mushy. The other alternative for the rice to remain flaky is to cook the rice as usual, then add a thickly squeezed pineapple juice (usually reduced the water content by simmering it) then drizzle over the rice and mix well *

Anyone know a recipe for thai pineapple rice in a claypot?

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