Ingredients

• 1 1/2 cups water
• 1 cup black sticky rice, (see Note)
• 1 14-ounce c lite coconut milk
• 1/2 teaspoon ground cardamom
• 3 tablespoon finely chopped palm sugar (see Note) or packed bro
• 1/2 teaspoon salt
• 1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices

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Cooking Directions

Step 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.

Step 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.

Step 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.

Step 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.