- Level: Easy
- Total: 3 hr (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 384
- Total Fat
- 23 g
- Saturated Fat
- 16 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 494 mg
This is Molly’s Asian-inspired spin on Midwestern glorified rice, which is like a fluffy rice pudding that is served cold and is in the “salad” category at all the potlucks. Instead of the typical marshmallows, canned pineapple, maraschino cherries and whipped cream, she uses mochi, fresh pineapple, “fancy” cherries and coconut whipped cream. It’s one of those things that you just have to try to believe how good it is. Plus, eat this with your meal…NOT after.
- Level: Easy
- Total: 3 hr (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 384
- Total Fat
- 23 g
- Saturated Fat
- 16 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 494 mg
Ingredients
Directions
- Bring the water to a boil in a saucepan over medium-high heat. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 16 to 18 minutes until the liquid is fully absorbed. Remove from the heat and set aside to cool, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. (Alternatively, cook the rice in a rice cooker, according to user manual instructions.)
- In a large mixing bowl, whisk together the pineapple juice, 1/2 teaspoon vanilla bean paste, the granulated sugar, and a pinch of salt until the sugar and salt are dissolved. Add the rice and toss to coat until the grains are fully coated. Gently fold in the pineapple chunks, mochi, and cherries. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, remaining 1 1/2 teaspoons vanilla bean paste, and the powdered sugar and whisk to firm peaks. Fold in the coconut cream. Add two-thirds of the whipped cream to the rice mixture (reserving the remaining one-third for topping). Stir to evenly incorporate, then transfer to a serving bowl or into individual serving glasses. Top with a smooth, even layer of the remaining whipped cream. Garnish with a sprinkling of toasted coconut and mochi and a couple of cherries. Refrigerate for at least 2 hours or up to overnight to set.
- This can be made a day ahead. Leftovers will keep for 3 to 4 days.
