Hawaiian Rice Pudding
Servings: 8–12
Preparation Time: 30–40 minutes
Ingredients:
- 2 cups jasmine rice
- 1 cup coconut water
- 4 cups coconut milk (reserve 1 cup)*
- 1/2–3/4 cup whole sugar (per desired sweetness)
- 1 tablespoon coconut oil
- 1/2 cup shredded coconut
- 1 teaspoon pure vanilla
- 1/2 teaspoon cinnamon
- 20 ounces crushed pineapple (drained)**
- 15 ounces mandarin oranges (drained)
Directions:
Combine rice, coconut water, 3 cups of the coconut milk, sugar, and coconut oil in a 4 or 5-quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15–25 minutes until rice is tender.
While rice is simmering, soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.
When rice is tender, remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top, if desired.
Serve with whipped cream or pour a little extra coconut milk on top before serving.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
**Try different fruit combinations. You can have a lot of fun with this recipe!
Recipe and photo submitted by Susan, Amelia, OH.
