- 1 1/2 cups water
- 1 cup black sticky rice (see Note)
- 1 (14 ounce) can “lite” coconut milk
- 1/2 teaspoon ground cardamom
- 3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
- 1/2 teaspoon salt
- 1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices
- Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.
- Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.
- Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.
- Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature.