If you’re looking for a simple dessert, this is a perfect place to start. This is sticky rice drizzled with a pineapple ginger-vanilla syrup. The rice takes only 20 minutes to cook (no rice cooker required) and the syrup can be done in the same amount of time.
Of course, if you have more time, that’s better. That way the pineapple can marinate in the ginger-syrup.
If you’re not a huge pineapple fan, feel free to use banana, mango, or pear. Those flavors would marry nicely with vanilla and ginger.
The rice does require 30 minutes of soaking, but if you only have 10 minutes to soak, you can roll with it. Just rinse a couple more times. This step is required to make the rice sticky.
The only thing you have to keep in mind for the rice is that it is short-grain. You could get rice that says “sushi rice” or just a short-grain rice. I used “calrose” rice and it came out perfectly- sticky like I wanted. I just wouldn’t recommend using long-grain rice since you won’t get that sticky texture you’re after.
This is one of those things you can make a day ahead. I like to make the syrup a day ahead and let the pineapple marinate in it overnight.
Then, make the rice fresh the next day. The flavor of the syrup is more ginger-y and intense after a day. But if you have no time and want dessert, you can eat it right away (i’ve done that plenty of times).
If you’re serving it to others, you can decorate it with candied ginger, fresh mint, or even black sesame seeds. You see some black flecks from the vanilla bean on the white rice, but black sesame seeds really pop in this situation.
Enjoy this simple, lighter dessert and remember to tag me if you make it! @chefjoannas
Sticky Rice with Pineapple and Ginger-Vanilla Syrup
Ingredients (serves 4):
- 1 1/2 cup water + extra for rinsing
- ½ cup short grain white rice
- 1 vanilla bean or 1 tsp. Vanilla paste, split and scraped
- 1 piece fresh ginger (6 cm), peeled and thinly sliced
- ¼ cup honey
- 1 small whole ripe pineapple (can work with mango, pear, or banana too)
- Candied Ginger, thinly sliced for garnish (optional)
- Black sesame and/or mint for garnish (optional)
Equipment:
- 2 small sauce pans
- Strainer or colander for rice
- Medium heat-proof bowl (not plastic)
Directions:
1. Soak rice in water for 30 minutes.
2. Meanwhile, in a small saucepan combine the ginger, vanilla, honey, and ½ cup water. Bring to a boil, then reduce to a simmer for 5-7 minutes. Cook until thickened slightly. Then, turn off heat and set aside to cool slightly.
3. Prepare the pineapple by cutting it into quarters, removing the core, and then into spears. Dice small. Place pineapple in a bowl and pour some of the syrup over the pineapple to marinate it. Do this the day before, or at least 30 minutes in advance before serving. (Will keep 3 days in the fridge).
4. After 30 minutes of the rice soaking, rinse rice 1-3 times or until the water runs clear. Then, place rice in a saucepan with 1 cup water and bring to boil. Lower heat to a simmer, place a lid and cook 15-20 minutes or according to package directions. When done, turn off heat and let sit for a few minutes.
5. To serve, place a scoop of sticky rice in the bowl. Spoon over some of the syrup. Spoon some pineapple on top. Garnish with slivers of candied ginger, mint, or black sesame.
More Gluten-Free Cooking:
To your happy and healthy life,
Joanna
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