Grilled Pineapple with Coconut Black Sticky Rice (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Grilled Pineapple with Coconut Black Sticky Rice

http://www.eatingwell.com/recipes/grilled_pineapple_with_coconut_black_sticky_rice.html

From EatingWell:  August/September 2006

A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grilled pineapple served over cardamom-infused coconut black sticky rice. The consistency should be that of a loose rice pudding, though black sticky rice is always chewy. For an equally delicious dessert, use grilled banana or mango instead of pineapple.

6 servings, generous 1/3 cup rice & 1/2 cup pineapple each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.
  2. Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.
  3. Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.
  4. Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it's cooking to prevent scorching.

Nutrition

Per serving : 231 Calories; 6 g Fat; 3 g Sat; 0 g Mono; 0 mg Cholesterol; 44 g Carbohydrates; 5 g Protein; 3 g Fiber; 213 mg Sodium; 118 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 1/2 fruit, 1 fat

Tips & Notes