Hawaiian Rice Pudding (Rice Hawaiian) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked rice, warm
02 -
½ cup brown sugar
03 -
1 (8 oz) can crushed pineapple with juice
04 -
⅓ cup shredded coconut
05 -
8 oz whipped topping, thawed
# Instructions:
01 -
In a large bowl, add the warm cooked rice and brown sugar. Stir well until the brown sugar has melted and is thoroughly combined with the rice.
02 -
Add the crushed pineapple along with all of its juice to the rice and brown sugar mixture. Stir until everything is well combined.
03 -
Cover the bowl and place the pineapple rice mixture in the refrigerator until thoroughly chilled. This allows the flavors to meld together and the rice to absorb some of the pineapple juice.
04 -
Just before serving, fold in the shredded coconut and thawed whipped topping. Gently combine until everything is evenly distributed but still light and fluffy.
# Notes:
01 -
Best served the same day but can be refrigerated for up to 2 days.
02 -
For extra flavor, try toasting the coconut lightly before adding.
03 -
You can use leftover rice from a previous meal, just warm it slightly before mixing with the sugar.