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Hawaiian Breakfast Recipe

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This recipe for Hawaiian Breakfast, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
c canned coconut milk plus 1 Tbsp coconut cream from top of can (see step 1)
1 tsp sugar
1 c jasmine rice
1 c water
1 Tbsp butter
salt
2 mangos
2 bananas
1 tsp sesame seeds
2 Tbsp macadamia nuts, chopped (can substitute peanuts)

Directions:
Directions:
1. Open can of coconut milk without shaking it. Spoon off about a tablespoon of the creamy coconut milk at the top of the can, then stir the rest of the coconut milk. Stir the sugar into the coconut cream, then set aside.

2. To prepare rice, you can use a rice cooker or saucepan with lid. Rinse rice a few times until the water is clear when added to the rice. Heat the butter over med-high heat in the saucepan. Add rice and salt, and cook for about 2 minutes. Add water and coconut milk. Bring to a boil, then reduce heat to a low simmer, cover, and allow to cook undisturbed for 20 minutes. Fluff rice with a fork, re-cover, and allow to stand for 5 minutes off heat. Then fluff rice again. Or just use a rice cooker, putting water, rice, salt and butter in and turning it on until the light tells you it's done. But you don't need a recipe to tell you that.

3. While rice cooks, prepare the fruit. Cut the banana into bite-size slices. Slice both sides of the mango away from the pit. Being careful not to pierce the skin, cut a grid in the style of a tic-tac-toe board with 4 lines each direction into each of the mango halves, then turn the mango half inside-out and cut the resulting squares of mango away from the peel.

4. Divide rice between 2 serving bowls. Arrange the banana and mango pieces over the rice in each bowl. Drizzle the sweetened coconut cream over the fruit and sprinkle sesame seeds and nuts over fruit and rice. Serve while the rice is still warm.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
In 2019, Dad (John), Mom (Cheryl), Jake, Caitlin, Danny, Shadow, Angie, and I took a family dream vacation to Maui. It was an incredible experience-- we even swam with sea turtles at a coral reef! One morning I gathered up the local fruit and made this breakfast. The cooling tropical fruit alongside the warm rice is a lovely contrast. You can test a mango's ripeness by smelling it- it should smell lush and tropical even through the peel, but not cloyingly sweet. I prefer yellow Manila mangos to the green ones.

 

 

 

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