Boluo fan (Chinese: 菠萝饭; pinyin: bōluófàn) or pineapple rice is a method of preparing rice for consumption that is used by the Dai people, a Tai cultural group residing in Yunnan province, southwest China.

The glutinous rice (usually a mix of purple and white) is soaked overnight, then steamed for around an hour.

The steamed glutinous rice is then mixed with the removed pineapple flesh, raisins, rock sugar, salt, coconut milk, and sliced almonds.

The mixture is placed back in the hollow pineapple and further steamed for another 20 minutes.

[1] Similar techniques of preparation exist in other Tai-inhabited areas, i.e. Burma, Laos, Thailand and Vietnam.