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Grilled Pineapple with Coconut Black Sticky Rice

  • 30 m
  • 45 m
Corinne Trang
“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.”

Ingredients

    • 1½ cups water
    • 1 cup black sticky rice, (see Note)
    • 1 14-ounce can lite coconut milk
    • ½ teaspoon ground cardamom
    • 3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
    • ½ teaspoon salt
    • 1 small ripe pineapple, peeled, cored and cut into ½-inch-thick slices

Directions

  • 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 ¾ 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.
  • 5 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.
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