- 2 - cups sweet rice
- 1 - small butternut squash (about 3/ 4 pound)—peeled, halved, seeded, and cut into 1 / 4-inch dice
- 1/2 - cup Coco Lopez® unsweetened coconut milk
- 1/2 - cup coarsely chopped fresh pineapple
- 1 - tablespoon sugar
- 1 - tablespoon unsalted butter
In a bowl, cover the rice with 4 cups of water and let it soak for 4 hours. Drain well. (MAKE AHEAD: The rice can be prepared to this point up to 1 day ahead; cover and let stand at room temperature.)
Line a large bamboo steamer with a double layer of moistened cheesecloth. Spread the drained rice in a thin layer in the steamer over plenty of water. Cover and steam over high heat until tender, about 27 minutes. Transfer to large bowl.
Meanwhile, in a small steamer, steam the diced butternut squash until tender but still slightly firm, about 5 minutes. Add to the rice in the bowl.
In a small nonreactive saucepan, combine the coconut milk, pineapple, sugar, and butter, and bring just to boil over high heat, stirring until the sugar is dissolved. Stir the pineapple coconut milk into the rice and squash and serve hot.