Pineapple And Rice Mold
A fruity, creamy pineapple and rice mold combining coconut, vanilla, and almond flavors, perfect as a refreshing dessert for special occasions or casual gatherings.
Ingredients
Instructions
- Mix rice, milk, sugar, and salt in a double boiler and cook for 1 hour and 15 minutes.
- Sprinkle gelatin over the crushed pineapple and let stand for 15 minutes.
- Add the gelatin and pineapple mixture into the cooked rice mixture.
- Stir in coconut, vanilla, and almond flavoring.
- Refrigerate the mixture for 1 hour.
- Fold in Cool Whip and refrigerate overnight.
- Serve chilled and enjoy.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of standard long-grain rice. If you're out of coconut, shredded unsweetened coconut can work as a substitute. You can also use almond extract sparingly if you prefer a more pronounced almond flavor. Keep an eye on the rice while cooking to prevent it from sticking to the bottom of the boiler.
Serving Suggestions
This Pineapple and Rice Mold is a delightful dessert that pairs beautifully with fresh fruit or a scoop of vanilla ice cream. Serve it alongside a light salad or grilled protein for a refreshing meal. It's perfect for potlucks or as a side dish to complement American recipes like BBQ chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of milk to restore creaminess. Avoid reheating more than once to maintain the texture and flavor of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple And Rice Mold contains roughly 1080 calories, with 12g protein, 140g carbohydrates, and 14g fat. It is an excellent source of iron (43% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1132mg per serving (49% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure it's finely chopped and that you extract excess moisture to avoid altering the texture of the mold. Fresh pineapple will add a vibrant flavor that works well in this dish.
Is there a way to make this recipe dairy-free?
Absolutely! Substitute the milk with almond milk or coconut milk to keep the recipe dairy-free. Use a dairy-free whipped topping instead of Cool Whip for a complete dairy-free version of this dessert.
How can I make this dessert more colorful?
To add more color, consider mixing in diced fruits like strawberries or kiwi just before serving. This not only enhances the visual appeal but also adds fresh flavors that complement the pineapple.
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).