Ingredients
Equipment
Method
Step‑by‑Step Instructions for Hawaiian Rice Pudding
- Rinse 1 cup of jasmine rice under cold running water until the water runs clear. Drain well and set aside.
- In a medium saucepan, combine the rinsed rice with 2 cups of full-fat coconut milk. Bring to a gentle boil over medium heat, reduce heat to low and cover. Simmer for 15-20 minutes until the rice is tender.
- Stir in ½ cup of granulated sugar and 1 cup of pineapple chunks. Return to low heat for 2-3 minutes until the sugar dissolves.
- Remove from heat and stir in 1 teaspoon of vanilla extract. If needed, add more coconut milk for desired consistency.
- Cool slightly before serving warm or chilling in the refrigerator for an hour. Garnish with toasted coconut or fresh fruit.
Nutrition
Notes
Use short-grain jasmine rice for optimal creaminess. Low-fat coconut milk may lead to a watery pudding. Consider making in advance for better flavor.
