Sweet Coconut Rice With Caramelized Pineapple
"This is very similar to a rice pudding, which is always popular in my family. Add cocunt and pineapple and it's even better."
- Serving Size: 1 (271.5 g)
- Calories 279.2
- Total Fat - 5.9 g
- Saturated Fat - 4 g
- Cholesterol - 11.5 mg
- Sodium - 117.4 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 2.1 g
- Sugars - 24.9 g
- Protein - 6.1 g
- Calcium - 127.3 mg
- Iron - 0.4 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil.
Reduce heat to low, stirring once or twice; simmer for 5 minutes.
Add glutinous rice and stir until it is evenly moistened.
Remove pan from heat and cover.
Caramelized Pineapple: Cut crown from pineapple, then cut off shell.
Cut pineapple lengthwise into quarters.
Rim off core and cut each quarter into 3 wedges.
Place in a large bowl, sprinkle with brown sugar, and toss to evenly coat.
Spread pineapple on a foil-lined rimmed baking sheet.
Broil pineapple 3 to 4 inches from heat, turning once, until sugar melts but does not burn, about 2 minutes.
To serve, scoop rice into bowls and serve with pineapple wedges.
Garnish with toasted coconut and mint.
Tips & Variations
No special items needed.