Coconut-pineapple sweet rice

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

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