Hawaiian Rice Pudding
This Hawaiian-inspired tropical rice pudding is bursting with coconut, banana, and pineapple flavors. It makes a perfectly indulgent breakfast or dessert.
Ingredients
Rice Pudding:
- 1 bag Success® Jasmine Rice
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tsp freshly grated lime zest
Pineapple coconut syrup:
- 3 tbsp butter
- 1/2 cup packed brown sugar
- 1/4 cup coconut cream
- 1/4 cup pineapple juice
- 4 bananas, sliced crosswise
- 1/4 tsp ground cinnamon
Instructions
Take your taste buds on a trip to the pacific with this delicious Hawaiian Rice Pudding made with Success® Jasmine Rice, heavy cream, vanilla and homemade pineapple coconut syrup.
Step 1
Prepare rice according to package directions.
Step 2
Rice Pudding: In small saucepan set over medium-high heat, stir together heavy cream, milk and sugar. Bring to a boil. Stir in rice. Reduce heat to medium-low. Cook, stirring often, for 10 to 15 minutes or until rice is very tender and mixture has thickened.
Step 3
Stir in vanilla and lime zest. Let cool completely and chill in refrigerator until ready to serve (or serve rice pudding warm, if preferred, in Step 6).
Step 4
Pineapple coconut syrup: In large skillet set over medium heat, melt butter. Add brown sugar; cook, stirring occasionally, for 3 to 5 minutes or until brown sugar dissolves. Stir in coconut cream and pineapple juice. Cook, stirring occasionally, for 5 to 8 minutes or until mixture starts to thicken.
Step 5
Stir in bananas and cinnamon. Cook, stirring occasionally, for 5 to 10 minutes or until bananas start to soften and caramelize.
Step 6
Spoon rice pudding into serving bowls and top with bananas mixture.
Mocktail Pairing:
Pair Hawaiian Rice Pudding with vanilla or orange flavored coffee. Use a flavored creamer of choice or an infused oil to add a bit more flavor to your everyday coffee.
Banana’s Foster Style Rice Pudding
To give this delicious and indulgent rice pudding a banana’s foster twist, make sure to only slice the banana in half length-wise before cooking and make sure not to stir too much. While the traditional sweet treat is traditionally cooked with rum, this alcohol-free version uses other juices from pineapple. Serve each portion with a dollop of whipped cream or vanilla ice cream and garnish with chopped pecans and a pinch of additional cinnamon, if desired!
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