Hawaiian Rice Bread
Hawaiian Rice Bread combines the tropical flavors of coconut and pineapple with rice and a soft, moist texture, perfect for breakfast, snack, or dessert in casual or festive settings.
Ingredients
Instructions
- Beat eggs and sugar in a bowl for 2 minutes.
- Sift flour and baking soda together.
- Add the sifted flour and soda to the egg mixture.
- Beat for an additional 2 minutes.
- Add cooked rice, coconut, crushed pineapple (undrained), and mix well.
- Spoon the batter into 2 greased and floured 5 x 9-inch loaf pans.
- Bake at 325°F (160°C) for 1 hour.
- Remove from pans and cool on a rack.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can also substitute the coconut with shredded almonds for a different flavor profile. If you prefer a less sweet loaf, reduce the sugar by half. Ensure the rice is completely cool before adding it to the mixture to avoid cooking the eggs.
Serving Suggestions
This Hawaiian Rice Bread is delicious on its own or served with a dollop of Diabetic Whipped Topping for added creaminess. Consider pairing it with a tropical fruit salad or a cup of herbal tea for a delightful breakfast or snack. It can also be enjoyed alongside Cheese And Spinach Loaf for a hearty brunch spread.
Storage & Reheating
Store any leftover Hawaiian Rice Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months. To reheat, simply toast slices or microwave them for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Rice Bread contains roughly 665 calories, with 11g protein, 114g carbohydrates, and 20g fat. It is an excellent source of iron (25% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 850mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but it may alter the texture slightly as brown rice is denser. Make sure to cook it thoroughly and allow it to cool before incorporating it into the mixture.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple, you can use finely chopped fresh pineapple or even canned peaches as a substitute. Just ensure to drain excess juice to maintain the batter's consistency.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check that all other ingredients, especially baking soda, are gluten-free to maintain the dish's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).