1. Put rice in large deep vessel, pour boiling water over it.
2. Bring to a boil, stirring gently, add salt to taste.
3. Drop in peeled lemon grass stalks.
4. Cover with a tight lid, simmer on lowest for 10-11 minutes.
5. Remove from heat, allow to stand, covered for further 5 minutes.
6. Turn out into large plate, fluff with a large fork, till grains separate.
7. Cool a bit, before adding to remaining ingredients.
8. Remove lemon grass stalks, discard.

To proceed:

1. Peel blanched skin of tomato, chop fine or grate.
2. Heat oil in a wok, add pineapple, tomato, peas, raisins, stir well.
3. Add coconut milk, cook till milk almost evaporates.
4. Add sugar, curry paste, salt, pepper, chillies, mix well.
5. Toss into rice, mix well till blended, transfer to heavy vessel, press down.
6. Keep hot till required over a pan of hot water.
7. Serve hot with any curry.

Making time: 30 minutes
Makes: 4 servings
Shelflife: 6-8 hours