Pineapple Rice (a.k.a. Glorified Rice)

 Here's a dessert my mom used to make for us when we were kids. It sounds kind of weird, I guess, but I've seen a similar recipe in some old (60's and 50's) cookbooks under the name "Glorified Rice". Those recipes usually have marshmallows (they were OBSESSED with marshmallows in those old desserts) and sometimes bananas or maraschino cherries (another retro obsession). We didn't add all that extra stuff.

If you like mango sticky rice then you might like this dessert. The rice gives this a nice chew, the pineapple is nice and tangy, and whipped cream is always good. I added sweetened coconut flakes, which is not strictly part of my family recipe, but was delicious!

Pineapple Rice

Combine the following:

1 can crushed pineapple (or tidbits, which is what I used here)
2/3 cup cooked white rice (cooled completely)
1 cup sweetened whipped cream (I added vanilla bean to mine but vanilla extract is good, too)
1/2 cup sweetened coconut flakes

If you keep covered in the fridge, this is good for 2-3 days. If it gets a little dry (sometimes the rice sort of absorbs some of the liquid) just add more whipped cream.

Yum!

Coconut Pineapple Upside Down Cake

I have been thinking about making a pineapple upside-down cake for a while now. It started when my thoughtful friend brought me back some specialty salt from Hawaii. See the picture at the bottom? I'm still thinking of ways to use it!

I adapted this recipe (found on Pinterest, of course):
http://www.monsoonspice.com/2011/12/caramel-pear-upside-down-cake-guest.html

RECIPE

Glaze:

1/2 cup brown sugar

1/4 cup butter

pinch salt

pineapple (I used canned but fresh would be super delicious!)

Cake:

1 cup all-purpose flour

2 teaspoons baking powder

pinch of salt
1 cup sugar
2 large eggs
6 oz. (3/4 cup) yogurt
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup oil
1/2 cup sweetened grated coconut

Butter (or spray) and line a 9 inch cake pan and arrange the pineapple slices in a circle at the bottom of the pan. Set aside.

Place a saucepan over medium low heat and melt the sugar and butter.
Once the mix begins to bubble and caramelize a bit, swirl the pan or stir using a spatula and take it off the heat.
Pour over the pineapple slices, making sure you don’t disturb the pattern. Set aside.

Cake Instructions:
Preheat oven to 350 degrees

Combine  flour, coconut, baking powder, and salt in a small bowl.
Into a separate bowl, combine in the sugar, eggs, yogurt and extracts and whisk together till well combined.
Still whisking, add the dry ingredients bit by bit, until fully mixed (no dry spots) but do not overmix. Fold or gently stir oil into batter. Again, don't overmix!

Pour or spread the cake batter gently on top of the pineapple slices. Bake for about 45  minutes or until a toothpick or knife inserted into the center of the cake comes out clean.
Cool  on a wire rack for about 5 minutes then turn it upside down onto a serving plate. If you wait longer, it may not come out cleanly! I sprinkled a little bit of my fancy salt on the top but that's optional, of course.