Coconut Rice
Ingredients
1 1/2 cups water
1 cup black sticky rice, (I used brown sweet rice)
1 14-ounce can lite coconut milk
1/2++ teaspoon ground cardamom
3 -- tablespoons finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon salt
splash of almond extract
1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices (I added mango pieces and edamae at the end)
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. Add the rice to the pan with the 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.
1 1/2 cups water
1 cup black sticky rice, (I used brown sweet rice)
1 14-ounce can lite coconut milk
1/2++ teaspoon ground cardamom
3 -- tablespoons finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon salt
splash of almond extract
1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices (I added mango pieces and edamae at the end)
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. Add the rice to the pan with the 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.
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