A delightful alternative to plain or fried rice, pineapple sticky rice explodes in your mouth with intense sweetness and a hint of tartness than make it instantly addictive. This beautiful piece is a great conversation starter at potlucks, and is a family favorite in Yunnan, where every grandmother has her own special way of cooking it. Feel free to play with ingredients like red adzuki beans, raisins and sliced almonds to come up with your own.
Pineapple Sticky Rice Recipe
1 cup White Rice
1 1/2 cups Pineapple juice or Water
1 medium to large Pineapple (or 1 8oz can of pineapple)
2-4 tbsp of sugar or honey, to taste (if using water, add more)
To prepare the pineapple, slice off the top quarter length-wise, making sure to keep the green leaves intact. Using a thin knife, gently cut along the inner rim of the pineapple and scoop out the flesh without damaging your pineapple “bowl.” Don’t worry if you have a couple of small cuts. Remove the core (unless you like the crunch), chop the flesh roughly, and place the pineapple, rice and water or juice in a rice cooker and cook according to the settings. If you’re using a stovetop, place all ingredients in a medium pan and simmer 15-20 minutes until the water is evaporated and the rice is fluffy.
Once the rice is ready, give it a good fluff, place the pineapple bowl on your serving plate, and scoop in the pineapple rice inside. If the bowl wobbles, you can use some toothpicks to steady it.