Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's most rice pudding. It's a uncomplicated dessert with uncomplicated ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the moot rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it exquisite for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This formula brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the exquisite number of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a easy sweetmeat with easy ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the moot rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect whole of tropical sweetness. This sweetmeat is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's many rice pudding. It's a easy dessert with easy ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This formula brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect whole of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a straightforward dessert with straightforward ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the turn over rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it excellent for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the excellent amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's most rice pudding. It's a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

anolon advanced 10 piece simply calphalon nonstick 12 inch jumbo fryer

Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's many rice pudding. It's a straightforward dessert with straightforward ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the moot rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it excellent for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the excellent number of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's most rice pudding. It's a easy dessert with easy ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the turn over rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered nearby a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect number of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's many rice pudding. It's a easy dessert with easy ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the consider rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect estimate of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's most rice pudding. It's a simple sweetmeat with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the moot rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This formula brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect whole of tropical sweetness. This sweetmeat is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

simply calphalon nonstick 12 inch jumbo fryer

Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's most rice pudding. It's a simple sweetmeat with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the deliberate upon rages on. It's all the time served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it excellent for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the excellent whole of tropical sweetness. This sweetmeat is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's many rice pudding. It's a simple sweetmeat with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the consider rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This method brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect whole of tropical sweetness. This sweetmeat is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

simply calphalon nonstick 12 inch jumbo fryer

Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's many rice pudding. It's a uncomplicated dessert with uncomplicated ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it exquisite for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the exquisite number of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a straightforward sweetmeat with straightforward ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it excellent for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered colse to a fire.

This formula brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the excellent whole of tropical sweetness. This sweetmeat is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Rice

Pineapple and Coconut Rice Pudding
Serves 6 People

Pineapple Rice Pudding

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Pineapple Rice Pudding

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Malaysian Pineapple Fried Rice

Malaysian pineapple fried rice... one bite and you'll think you've died and gone to heaven. If you have ever read any of my other articles you'll know I love Chinese food. But I have to tell you right now the combination of Chinese, Thai, and Indian flavors that abound in Malaysian cooking is amazing.

The Chinese, of course, invented fried rice but what these resilient people have done with it is almost sinful. If you can, use fresh pineapple because of the fresh taste but as well because you can use the cored half pineapple as a serving dish. Canned pineapple can be substituted as well if you can't get it fresh. Here's how I make this delicious dish.

Use eight ounces of left over rice or make some fresh and let cool. Stir fry in a little oil two cloves of finely chopped garlic and a teaspoon each of shrimp paste and chili flakes until the aroma permeates the room. Add 4 oz of shelled deveined shrimp chopped into thirds and cook until half done. Then quickly stir in the cooled rice, 4 oz of chopped pineapple, and a half tablespoon of pineapple juice. Add a tablespoon of fish sauce and a quarter teaspoon of dark soy sauce and blend well with rice. If you like you can put in some chopped cashew nuts before serving.

I like to serve this Malaysian pineapple fried rice with a nice fish curry and some steamed broccoli and hoisin sauce. Here's to happy eating!

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Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world's greatest rice pudding. It's a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It's always served at Thanksgiving in my family. There's something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won't even be missed.

Pineapple and Coconut Rice Pudding
Serves 6 People

4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

Katherine Montalto
katherinechef@hotmail.com
http://www.chef-katherine-m.com
Katherine Montalto is a graduate of the Illinois Institute of Art Culinary program. She has worked as event planner, a private chef and caterer. Katherine enjoys working in her ever expanding kitchen garden and keeping a journal of all its progress. She has written recipes and culinary articles for numerous online publications.

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Thai Recipes-Lobster Fried Rice and Pineapple Fried Rice

Lobster Fried Rice

Serving size: 3

Ingredients
2 cups of lobster meat from steamed lobster
4 tablespoons olive oil
1 teaspoon garlic, mined
1 onion thinly chopped
2 eggs
3 cups steamed white rice
3 1/2 tablespoons soy sauce
3 green onions, finely chopped
1 teaspoon pepper

Preparation
Heat olive oil in a non-stick frying pan over a high heat. Add garlic, onion and stir-fry until fragrant, about a minute. Add egg and stir until almost set but still moist. Add lobster meat, steamed rice, soy sauce and season with pepper. Cook for 2 minutes. Add green onion and stir fry until all well mixed together. Serve with fresh cucumber and lime wedge.

Pineapple Fried Rice

Serving size: 1

Ingredients
1 grilled pineapple wedges, cut into the bite-size pieces
1 gloves garlic, peeled and roughly chopped
2 tablespoons canola oil
¼ cup boneless country style pork, thinly sliced
A quarter of honey ham
5 medium shrimps peeled and deveined, leaving the tails on
1 green onion, cut into 1-inch long plus 1 green onion to garnish
1 cups steamed white rice
1½ tablespoons soy sauce
½ tablespoon sweet soy sauce
5 cashew nuts
½ tablespoon white pepper
1 beaten egg

Preparation
Heat the oil in a wok over high heat. Add garlic and cook until fragrant, about a minute. Add shrimps and stir fry until shrimps are cooked through, about 2 minutes. Add pork, honey ham, soy sauce, sweet soy sauce, cook and stir-fry to mix well, about 5 minutes. Add egg and stir until almost set but still moist. Add steamed rice, cashew nuts, white pepper, grilled pineapple, and green onion. Continue to cook for a minute more. Serve with green onion.

If you would like to see more thai delicious recipies, you can visit my website, http://www.ahacook.com

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