Yield: 4 cups
| Measure | Ingredient |
|---|---|
| 2 cups | Sweet rice |
| 1 small | Butternut squash (3/4 lb) peeled, halved, seeded cut in 1/4\" dice |
| ½ cup | Coconut milk |
| ½ cup | Pineapple, coarsely chopped |
| 1 tablespoon | Sugar |
| 1 tablespoon | Butter |
1. In a bowl, cover rice with 4 cups of water and let soak for 4 hours. Drain well.
2. Line a large bamboo steamer with a double layer of moistened cheesecloth. Spread the drained rice in a thin layer in the steamer over plenty of water. Cover and steam over high heat until tender, about 27 minutes. Transfer to a large bowl.
3. Meanwhile, in a small steamer, steam the squash until tender but still slightly firm, about 5 minutes. Add to the rice in the bowl.
4. In a small nonreactive saucepan, combine the coconut milk, pineapple, sugar, and butter and bring just to a boil over high heat, stirring until the sugar is dissolved. Stir the pineapple-coconut milk into the rice and squash and serve hot.
Source: Susanna Foo Chinese Cuisine in Philadelphia Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95