Thai Sticky Coconut Rice with Grilled Pineapple Recipe
This dessert is inspired by Thai sweets from street stalls. Instead of classic mango, we use grilled pineapple, which is easier to find year-round in Europe. Sweet, fragrant coconut rice and lightly caramelised pineapple make a combination that can easily compete with ice cream.
Thai sticky coconut rice with grilled pineapple combines a creamy, coconutty base with lightly smoky, caramelised fruit. Instead of harder-to-find mango, it uses pineapple, making it easier to prepare in a European kitchen all year round without losing its exotic character.
Chef's tips
Cook the rice over very low heat, covered, without stirring – this way the grains stay sticky but don’t break down into mush. Add the coconut milk gradually and mix well with the sugar and a pinch of salt, which enhances the sweetness; if you’re using regular sushi rice, give it a bit longer to rest covered after turning off the heat. Grill the pineapple on a very hot grill pan or barbecue until dark stripes appear and the juice starts to thicken slightly.
How to serve
Serve the rice still slightly warm, with hot pineapple slices on top and a sprinkle of toasted coconut flakes or sesame seeds. Strong espresso or jasmine green tea pairs beautifully, cutting through the sweetness. It’s the perfect finale to a summer barbecue when the grill is already hot and you just need to throw on a few pineapple slices.
Ingredients
- sticky rice (for sushi or special sticky rice) you can use regular jasmine rice, but it will be less sticky - 200 g
- coconut milk 1 can - 400 ml
- sugar about 4 tablespoons - 60 g
- salt - 0.25 teaspoon
- fresh pineapple peeled, cut into slices - 0.5 piece
- butter or coconut oil for frying the pineapple - 1 tablespoon
- brown sugar - 1 tablespoon
- white or black sesame seeds toasted in a dry pan - 1 tablespoon
- kaffir lime leaf or lime zest (optional) for aroma - 1 piece
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Then cover it with fresh water and leave to soak for at least 30 minutes (or for a few hours). Drain after soaking.
- Cook the soaked rice by steaming or in a small amount of water: cover with water so it reaches about 1 cm above the level of the rice, cover and cook over very low heat for 12–15 minutes, until it absorbs the water and is soft. Leave covered for another 10 minutes.
- In a small saucepan, heat the coconut milk with sugar, salt and the kaffir lime leaf or lime zest. Warm over low heat, stirring, until the sugar dissolves, but do not bring to a boil. Remove the leaf or zest.
- Pour about 2/3 of the warm coconut milk over the cooked rice. Gently mix until the rice absorbs most of the liquid and becomes very moist and sticky. Cover and set aside for 10–15 minutes.
- Sprinkle the pineapple slices with brown sugar on both sides. Heat the butter or coconut oil in a pan over medium heat. Fry the pineapple for 2–3 minutes on each side, until golden, lightly caramelised stripes appear.
- Keep the remaining coconut milk warm – it will be used for drizzling the dessert.
- To serve, place a portion of sticky rice on a plate or in a bowl and arrange 1–2 slices of grilled pineapple next to it. Drizzle with 1–2 tablespoons of warm coconut milk and sprinkle with toasted sesame seeds.
Storage
Store the rice and pineapple separately in the fridge. Reheat the rice gently with a splash of coconut milk or water so it becomes soft and creamy again.
