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Hawaiian Rice Pudding

Hawaiian Rice Pudding: A Creamy Tropical Treat to Savor

Experience the creamy blend of coconut milk and pineapple with this Hawaiian Rice Pudding.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Jasmine Rice Rinse well for fluffiness.
  • 2 cups Full-Fat Coconut Milk Avoid low-fat versions.
  • 1/2 cup Granulated Sugar Can substitute with natural sweetener.
  • 1 cup Pineapple Chunks Fresh or canned, drain if canned.
  • 1 teaspoon Vanilla Extract Use pure for richer flavor.
For Optional Garnishes
  • 1/4 cup Toasted Coconut Flakes For added texture.
  • 1/2 cup Extra Pineapple Chunks Enhance presentation.
  • to taste Honey or Maple Syrup Drizzled on top if desired.

Equipment

  • medium saucepan
  • Fine-Mesh Strainer

Method
 

Step-by-Step Instructions for Hawaiian Rice Pudding
  1. Rinse the jasmine rice under cold running water until the water runs clear.
  2. Combine rinsed rice with coconut milk in a saucepan over medium heat and bring to a gentle boil.
  3. Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until rice is tender.
  4. Remove from heat and stir in sugar and pineapple chunks until well combined.
  5. Stir in vanilla extract and let sit for a few minutes to meld flavors.
  6. Transfer to serving dishes; cool slightly or chill in the refrigerator before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 9gSodium: 10mgPotassium: 150mgFiber: 1gSugar: 15gVitamin C: 5mgCalcium: 2mgIron: 2mg

Notes

This pudding can be made ahead and stored in the fridge for up to 3-4 days. Perfect for parties or a quiet night in.

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