Coconut-pineapple Sweet Rice Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
2 cup: Sweet rice,
1/2 cup: Coconut milk,
1 small: Butternut squash, 3/4 lb
1/2 cup: Pineapple, coarsely chopped
-peeled, halved, seeded
1 tbsp: Sugar,
-cut in 1/4" dice,
1 tbsp: Butter,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Rice