“Pineapple rice was originally made by the Dai ethnic group of the Xishuangbana region in Yunnan, bordering Myanmar, and it’s famous throughout the province,” says Tony Tan. “It’s often made steamed in a whole pineapple, which looks lovely but tends to result in gluggy rice. It is therefore best to steam the sticky or glutinous rice separately. Handle the black sticky rice carefully because it can stain. This dish can be made in advance and re-steamed before serving.”
- 600 gm sticky rice, soaked overnight in cold water (3 cups)
- 50 gm black sticky rice (optional), soaked overnight in cold water (¼ cup)
- 1 pineapple, halved lengthways
- 80 ml vegetable oil (1/3 cup)
- 3 shallots, thinly sliced
- To taste: caster sugar
- 1 tbsp fish sauce, or to taste
- 1Drain rices separately in a colander, then steam separately in muslin-lined bamboo steamers over boiling water until soft and pearly in appearance (30 minutes).
- 2Meanwhile, scoop pineapple flesh from rind, leaving rind intact. Cut flesh into bite-sized chunks, reserving juices (discard core).
- 3Heat oil in a wok over medium-high heat, add shallot and stir until light golden (2-4 minutes). Add pineapple and juice, cook for one minute, then add rice. Mix well and season to taste with sea salt, freshly ground pepper, sugar and fish sauce.
- 4Transfer rice to hollowed pineapple and cover, then steam in a large steamer to warm through (10-15 minutes). Serve hot.
This recipe is from the October 2012 issue of .
Drink Suggestion: Grapy off-dry riesling. Drink suggestion by Max Allen