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.

Corinne Trang
Source: EatingWell Magazine, August/September 2006


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled “black glutinous rice” or “black sweet rice.” Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice.

PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.

Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.

Nutrition Facts

236.6 calories; protein 5g 10% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 2.8g 11% DV; sugars 16.6g; fat 5.5g 9% DV; saturated fat 3.3g 17% DV; cholesterolmg; vitamin a iu 58.3IU 1% DV; vitamin c 48.1mg 80% DV; folate 18.2mcg 5% DV; calcium 21.3mg 2% DV; iron 0.4mg 2% DV; magnesium 13.7mg 5% DV; potassium 121.3mg 3% DV; sodium 215.1mg 9% DV; thiamin 0.1mg 8% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
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Rating: 4 stars
What were you expecting? I'm surprised by the earlier reviews. Why would they expect a sweet dessert with only 3 tablespoons of sugar and 1 can of lite coconut milk? If there had been 3/4 CUP of sugar and a can of the sweetened cream of coconut milk (like Coco Lopez) I would understand that thoughtwave... I have this earmarked to make in a few weeks. Pros: Different than usual and far less sugar Read More
Rating: 2 stars
Slighty sweet but not remarkable This was just ok. I prepared as described and was excited to try. However the end result was disappointing. It simply tastes like sweetened rice. If you're looking for a rice pudding like dish keep looking...:-( Pros: New taste quick to prepare Cons: Not a good dessert Read More
Rating: 4 stars
Good but not quite there... I made this as directed. The rice cooked perfectly. But the coconut flavor was too light and it was not sweet at all. Pros: Easy tasty versatile Cons: Not sweet enough Read More