A pineapple

Glutinous rice 100g

100g rice (the ratio of glutinous rice to rice can be determined according to your own preferences, or you can use all glutinous rice or rice according to your own preferences).

1 tablespoon sugar

Medium raisins (I used raisins and blackcurrants)

Lycium barbarum proper amount

The practice of pineapple rice

Wash and soak the glutinous rice for 2 hours, then mix it with the washed rice and put it into the rice cooker.

Steam rice and glutinous rice into rice that uses less water than usual.

Wash the skin of the pineapple, and drag off some leaves by hand, leaving shorter leaves.

Cut about1.5cm from pineapple leaves.

Turn the fruit knife deeply around the pineapple skin.

Dig out the pineapple meat with a knife, then dig out the remaining pineapple meat with a spoon, and make the pineapple into a hollow bowl, which is very easy to handle. Just try it yourself.

Cut 1/4 or 1/3 pineapple meat into diced pineapples, soak raisins, dried blackcurrants and Lycium barbarum in soft water and wash them.

Break up the steamed rice, put it in a clean bowl while it is hot, and add pineapple, raisins, medlar and sugar.

Mix all ingredients with rice, you can taste the sweetness, and adjust it according to your own taste.

Fill the mixed rice into the pineapple shell and compact it, then cover it with the cut cover and steam it in a steamer 15~20 minutes. If there is no such deep pot, the lid can be left uncovered.