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To make Hawaiian rice pudding, gather these simple ingredients: - 1 cup jasmine rice, rinsed - 2 cups coconut milk - 1 cup whole milk - ½ cup sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon salt - 1 cup crushed pineapple, drained - ½ cup shredded coconut (unsweetened) - Fresh mango slices and mint for garnish These ingredients create a sweet and creamy dessert that brings a taste of Hawaii to your kitchen. You can easily swap some ingredients if you need to. Here are some ideas: - Rice: Use Arborio or sushi rice for a creamier texture. - Coconut milk: Almond or soy milk works if you want a lighter flavor. - Sugar: Try honey or maple syrup for a natural sweetener. - Pineapple: Fresh fruit or mango puree can replace crushed pineapple. - Shredded coconut: Use sweetened coconut if you prefer a sweeter touch. Feel free to mix and match based on what you have at home! Each serving of Hawaiian rice pudding is not just tasty but also has some good nutrition. Here’s a rough breakdown: - Calories: 320 - Protein: 4g - Fat: 14g - Carbohydrates: 44g - Fiber: 2g - Sugars: 20g This dessert is rich in flavor and can be a fun treat. Enjoy the creamy goodness while knowing what you’re eating! To make Hawaiian rice pudding, follow these simple steps. First, gather your ingredients. You will need jasmine rice, coconut milk, whole milk, sugar, vanilla extract, ground cinnamon, salt, crushed pineapple, and shredded coconut. 1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, whole milk, sugar, vanilla extract, ground cinnamon, and salt. 2. Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally. 3. Once it boils, reduce the heat to low. Cover the saucepan and let it simmer for about 20-25 minutes. Stir now and then to prevent sticking. The rice should be tender, and the pudding will thicken. 4. After cooking, remove the saucepan from heat. Stir in the crushed pineapple and shredded coconut until everything is well mixed. 5. Let the pudding cool for about 10 minutes. It will thicken a bit more as it cools. 6. Serve your pudding warm or chilled. Top with fresh mango slices and a mint sprig for extra color and taste. You will need a few items to make this dish. Here is what you should gather: - Medium saucepan - Wooden spoon or spatula for stirring - Measuring cups and spoons - Serving bowls or dishes Here is the time you need for each step: - Prep Time: 10 minutes to gather and measure your ingredients. - Cooking Time: 25 minutes to cook the rice pudding. - Cooling Time: 10 minutes before serving. Overall, you will spend about 35 minutes making this delightful dish. For the full recipe, refer to the earlier section. To make the best Hawaiian rice pudding, start with high-quality jasmine rice. Rinsing the rice removes extra starch and keeps your pudding creamy. Here are some helpful tips: - Use fresh coconut milk for a rich flavor. - Stir gently to avoid breaking the rice grains. - Keep an eye on the heat. Too high can burn the rice. - Taste as you go to adjust sweetness to your liking. Many home cooks make a few common mistakes when making rice pudding. Here’s what to watch out for: - Don't skip rinsing the rice. It can lead to a gummy texture. - Avoid cooking on high heat. This can cause uneven cooking. - Don’t forget to stir occasionally. This prevents sticking and burning. - If your pudding is too thick, add a splash of milk to loosen it. To elevate your Hawaiian rice pudding, consider these simple enhancements: - Add a pinch of nutmeg for warmth. - Mix in a splash of rum or coconut extract for extra depth. - Top with toasted coconut for a crunchy texture. - Fresh fruits like mango or banana add a tropical twist. For more on making this delightful dish, check out the Full Recipe. {{image_2}} You can make Hawaiian rice pudding even more special by adding fruits. Pineapple brings a sweet and tangy flavor. I love using fresh mango or banana slices too. These fruits add color and nutrition to your dish. You can mix in shredded papaya or even guava for a unique twist. Feel free to experiment with your favorite tropical fruits. Each fruit gives a new taste and texture. This makes each bowl a little adventure. If you want a dairy-free version, use coconut milk only. You can replace whole milk with more coconut milk or an almond milk blend. This keeps the creamy texture while being dairy-free. You might also try oat milk for a different flavor. Always check your brands to make sure they are dairy-free. With these options, everyone can enjoy this dish. Hawaiian rice pudding can change depending on where you are. Some regions may add local flavors like macadamia nuts. Others might include taro or sweet potato. These ingredients bring in different textures and tastes. Each region has its own way of making this dish special. I find it fun to try different styles from various islands. You can mix and match to create your own version. This makes the dish truly yours. For the complete recipe, check the Full Recipe above. To keep your Hawaiian rice pudding fresh, place it in an airtight container. This helps prevent it from drying out. Make sure it cools to room temperature before sealing. Store it in the fridge for best results. When you're ready to enjoy leftovers, take out the pudding. You can reheat it on the stove or in the microwave. If using the stove, stir it gently over low heat until warm. If using the microwave, heat in short bursts, stirring in between. This helps it heat evenly. Properly stored, Hawaiian rice pudding can last about 3 to 5 days in the fridge. Always check for signs of spoilage before eating. If it has an off smell or strange texture, it’s best to throw it away. Enjoy your Tropical Paradise Hawaiian Rice Pudding! For the full recipe, check out the earlier section. Hawaiian rice pudding is a creamy dessert made with rice, coconut milk, and pineapple. It has a sweet and tropical flavor. I love how the jasmine rice gives it a nice aroma. The pudding is thick, rich, and perfect for warm days. You can serve it warm or chilled, and it always tastes great. Yes, you can use other types of rice. But jasmine rice is best for this dish. It cooks well and adds a lovely flavor. You can try Arborio rice for a creamier texture. However, avoid using long-grain rice, as it won’t give the same results. Always rinse your rice to remove extra starch. This helps achieve a better texture in your pudding. To make Hawaiian rice pudding vegan, simply replace the whole milk with more coconut milk. You can also use a plant-based milk like almond or oat milk. Make sure to check the sugar you use, as some sugars are not vegan. This way, you can enjoy the same tropical taste without any animal products. For the best flavor, stick to the original ingredients in the Full Recipe. Hawaiian rice pudding is a tasty and unique dish. We covered its key ingredients, helpful tips, and cooking steps. You can use substitutions to suit your taste or diet. Remember to store leftovers properly for later enjoyment. Don't forget to try different flavors and textures. You can make this dish your own with simple tweaks. Enjoy the sweet, creamy delight of Hawaiian rice pudding!

Hawaiian Rice Pudding

Indulge in a tropical getaway with this delightful Tropical Paradise Hawaiian Rice Pudding! This creamy, coconut-infused dessert combines jasmine rice, crushed pineapple, and shredded coconut for a blissful treat. Easy to make in just 35 minutes, it's perfect for any occasion. Serve it warm or chilled, topped with fresh mango and mint for a refreshing finish. Click through to explore the full recipe and treat yourself to a taste of paradise!
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Ingredients
  

1 cup jasmine rice, rinsed

2 cups coconut milk

1 cup whole milk

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup crushed pineapple, drained

½ cup shredded coconut (unsweetened)

Fresh mango slices and mint for garnish

Instructions
 

In a medium saucepan, combine the rinsed jasmine rice, coconut milk, whole milk, sugar, vanilla extract, ground cinnamon, and salt.

    Bring the mixture to a gentle boil over medium heat, stirring occasionally.

      Reduce the heat to low, cover, and simmer for about 20-25 minutes, stirring occasionally to prevent sticking, until the rice is tender and the pudding has thickened.

        Once cooked, remove from heat and gently stir in the crushed pineapple and shredded coconut until well combined.

          Allow the pudding to cool for about 10 minutes before serving; it will continue to thicken as it cools.

            Serve warm or chilled, topped with fresh mango slices and a sprig of mint for a burst of color and flavor.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4