📝 About This Recipe
Transport your senses to the lush, tropical borderlands of Xishuangbanna with this authentic Dai-style Pineapple Rice. Unlike the savory fried versions found elsewhere, this Southwestern Chinese delicacy is a fragrant, sweet, and chewy masterpiece steamed directly inside a hollowed pineapple. The combination of translucent glutinous rice, tart pineapple chunks, and crunchy nuts creates a harmonious balance of texture and aroma that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Vessel and Base
- 1 large Ripe Pineapple (sweet and fragrant, with the green crown intact)
- 1.5 cups White Glutinous Rice (Long-grain) (soaked in water for at least 4-6 hours)
- 2 tablespoons Purple Glutinous Rice (optional, for a beautiful color contrast; soak with white rice)
Sweeteners and Aromatics
- 3-4 tablespoons Rock Sugar (crushed into small pieces or powder)
- 1/4 cup Coconut Milk (full fat for richness)
- 1/4 teaspoon Salt (to balance the sweetness)
Textures and Mix-ins
- 1 tablespoon Dried Goji Berries (rinsed)
- 2 tablespoons Raisins or Dried Cranberries (for bursts of tartness)
- 2 tablespoons Slivered Almonds or Peanuts (toasted)
- 1/2 cup Water (reserved from soaking or fresh)
👨🍳 Instructions
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1
Begin by soaking the white and purple glutinous rice in plenty of water for at least 4 hours, or ideally overnight. This ensures the grains soften properly during steaming.
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2
Drain the soaked rice thoroughly. Place the rice in a steamer basket lined with cheesecloth and steam over high heat for 20 minutes. The rice should be partially cooked and translucent but still firm.
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3
While the rice steams, prepare the pineapple. Slice off the top third of the pineapple horizontally (keeping the leaves on for presentation). This will act as your 'lid'.
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4
Using a paring knife and a spoon, carefully hollow out the center of the pineapple, leaving a wall about 1/2 inch thick. Be careful not to pierce the bottom.
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5
Dice the removed pineapple flesh into small 1/2-inch cubes. Set aside about 1 cup of these cubes and save the remaining juice.
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6
In a large mixing bowl, combine the par-steamed rice with the 1 cup of pineapple cubes, goji berries, raisins, and crushed rock sugar.
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7
Stir in the coconut milk and salt. The mixture should look moist and glossy. If it feels too dry, add 1-2 tablespoons of the reserved pineapple juice.
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8
Pack the rice mixture into the hollowed-out pineapple shell. Do not press too hard; leave a little room for the rice to expand further.
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9
Place the pineapple 'lid' back on top. To keep it stable, you can secure it with a few toothpicks.
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10
Place the filled pineapple upright in a deep heat-proof bowl or plate that fits inside your steamer.
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11
Steam the entire pineapple over medium-high heat for another 30-40 minutes. The aroma of warm pineapple and coconut should fill your kitchen.
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12
Carefully remove the pineapple from the steamer. Let it rest for 5 minutes before removing the lid.
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13
Garnish with toasted slivered almonds or peanuts for a final crunch before serving hot.
💡 Chef's Tips
Always use glutinous (sticky) rice; regular jasmine rice will not achieve the correct chewy texture. If your pineapple is not very sweet, increase the rock sugar slightly to balance the acidity. Soaking the rice is non-negotiable; if you skip this, the rice will remain hard in the center even after steaming. For an extra authentic Yunnan touch, add a few pieces of dried red dates (jujubes) to the rice mix. Ensure your steamer has enough water to last the full 40 minutes to avoid burning the pot.
🍽️ Serving Suggestions
Serve as a decadent side dish alongside spicy Yunnan Ghost Chicken or lemongrass grilled meats. Pair with a refreshing Pu'er tea to cleanse the palate between bites. This dish works wonderfully as a unique dessert at the end of a multi-course Szechuan or Yunnan meal. For a complete tropical theme, serve with a side of stir-fried wild mushrooms and spicy mint salad.