Ingredients
1 (15 1/4 oz.) can crushed pineapple, drained
1/2 c. instant rice
1 (3 oz.) pkg. vanilla pudding mix
2 c. milk
1/2 c. miniature marshmallows
1/3 c. chopped pecans
whipped cream (optional)
Method
Sources
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Fragrant tropical leaf — rice, kaya toast, pandan chiffon cake
Achievable elevated desserts — laminated doughs, cakes, custards
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Drain pineapple and reserve 3/4 cup juice. Bring the juice to a boil. Stir in instant rice and simmer 2 minutes. Remove from heat. Cover and let steam 5 minutes. Prepare pudding mix according to package directions. Fold marshmallows into hot pudding. Add pineapple, pecans and rice. Chill. Garnish with whipped cream. Yields 6 servings.