April Grilling

Continuing on the tropical theme, I share a rice dish that deserves trying. You'll need to break out the grill for this one, but doing so will only encourage the spring weather to finally arrive. This comes from the cookbook by chef Rafael Palomino of Pacifico in New Haven, CT.


Grilled Pineapple Coconut Rice
(Rafael Palomino, Pacifico)
about 2.5 cups

1/2 pineapple, peeled, cored, and cut lengthwise into 10-in-wide
slices for grilling
1 tsp grated fresh ginger
1 tsp cream of coconut
4.25 cups coconut milk
Juice of 1/2 lime
5 fresh mint leaves, stacked, rolled, and cut into fine shreds
2 cups long-grain rice, rinsed

Light the grill. Grill pineapple until browned on both sides, 3-5 min. When cool enough to handle, cut slices into 1/4-in dice. In a large bowl, combine the pineapple, ginger, cream of coconut, and
1/4 cup of the coconut milk. Stir in the lime juice and mint leaves. Set aside.

Meanwhile, prepare the rice. In a medium heavy saucepan with tight-fitting lid, heat the 4 remaining cups of coconut milk to just about a boil. Pour in the rice, stir, and bring to a boil again. Cover and reduce the heat to very low. Let cook, undisturbed (though may need water if dry), until liquid is absorbed and rice is cooked and tender, about 20 minutes. Add the grilling pineapple mixture and let sit for about 10 minutes before serving.