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Hawaiian Baked Rice

   

Hawaiian Baked Rice
“Hawaiian” (pineapples and ham) baked rice with cheese … delicious & comforting

I hadn’t plan to make or post a baked rice recipe so soon after making sausage baked rice, but I had leftover pineapples and ham from making hawaiian pizza (recipe coming soon, stay tuned) and this seems like the perfect use of the leftover ingredients. Plus, baked rice is a family favourite which never fails to please. I consider baked rice in the “safe foods” category so I make it when I want to eat something good. Besides chicken & mushroom, broccoli-potato-sausage as well as sausage, this is another combination of ingredients that work well for baked rice. I’m not sure if this applies in other countries as well, but over here, it seems that as long as there are pineapples and ham in a dish, the eateries will name the dish as “hawaiian” in the menu. Cliché as it may be, pineapple & ham is a tried-and-tested and wonderful food pairing nevertheless.

Hawaiian Baked Rice
A whole tray of hawaiian baked rice … baked rice is wonderful party food

Ingredients
(Serves 4-6)

- 1 1/2 cups uncooked rice
- Water to cook rice
- 5 garlic cloves
- 1 1/2 cup pineapple chunks (canned or fresh)
- 2 to 3 slices of ham, cut to small squares
- 15g butter (or use olive oil for healthier version)
- generous tablespoons mushroom soup (I use Campbell’s, straight from the can – no need to mix with water or cook)
- Shredded Mozzarella Cheese (about 150g)
- Shredded Cheddar Cheese (about 150g)
- Salt & Pepper
- Parsley (garnishing)

Directions
1. Wash and rinse uncooked rice until water runs clear.
2. In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well.
3. Wait for the rice mixture to cool, then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
4. When the rice is cooked, stir in the pineapples and sliced ham, saving some as toppings. Portion out the rice into oven-safe baking dishes (you can also use disposable aluminium tray) until about half the depth of the dish.
5. Smear some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese followed by the rest of the pineapples and ham.
6. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley if desired.

Hawaiian Baked Rice
Ok ignore the cocktail umbrella … I know it is a “cheesy” prop :P

Other baked rice recipes:
- Chicken and Mushroom Baked Rice
- Sausage Baked Rice
- Broccoli, Potato and Sausage Baked Rice

                                           

Leave a Comment





57 Responses to “Hawaiian Baked Rice”

  1. dhanggit — October 14, 2009 @ 7:52 pm

    i am melting sooo delicious!!

    Reply

  2. mochachocolatarita — October 15, 2009 @ 5:20 pm

    wowww aloha oi! i lovee using pineapple when cooking so i must must must love this baked rice. brilliant idea, wiffy. very creative!

    Reply

  3. David — October 26, 2009 @ 12:44 pm

    Umm Hello NoobCook!!!!!! I can’t believe how delicious and easy this recipe is. Is it ironic that my two favorites side items are rice and cheese. Now to combine the two is just way rad! Considering I cook rice everyday, this recipe is almost effortless. Thanks for sharing and will probably be making this tomorrow.
    Cheers

    Reply

    • wiffy replied: — October 26th, 2009 @ 12:47 pm

      hehe, u tried it already or going to try it? Let me know your feedback about the taste :halo: Thanks for your comment :)

      Reply

      • David replied: — October 26th, 2009 @ 1:11 pm

        Oh I am going to try this tomorrow, it’s 1212midnight right now or else I’d get started on this right away. Thats how serious I am about this dish. Lately I’ve been hitting the Wok heavy and just want to lay off of it for a few days and bake, so this works perfectly and I will let you know how it works it.
        Thanks again. :D

  4. b. — December 14, 2009 @ 4:33 pm

    hi, is there a sub. for the mushroom soup? i never buy the stuff, and i don’t want to waste a can just for a couple tablespoons…..but i’m seriously dying to make this rice. i can’t resist the pineapple-ham combo.

    Reply

    • wiffy replied: — December 14th, 2009 @ 4:36 pm

      hi b, you can freeze the leftovers in ice cube trays, that’s what I always do. I even use the soup as a base for my mushroom pizza sometimes (instead of the usual tomato pizza sauce). Anyway, you can also substitute with mayonnaise or even cream. Hope you like the recipe! Let me know your feedback if any :)

      Reply

  5. anyhowcook — December 21, 2010 @ 3:49 pm

    Hi! Was just trying out this recipe, and some of your other recipes, and found that one of the steps is often to “stir-fry” uncooked rice in a saucepan first before cooking it in the rice cooker or making it into porridge (I tried your pumpkin porridge recipe too :)) Whats’ the purpose of this step? Can it be skipped? For example, for this baked rice recipe, can i just melt the butter in a microwave, mix toss it into rice cooker directly with washed, uncooked rice and mix it with salt and pepper?
    Sorry if its a silly question. I am really a novice at cooking and i really appreciate your step by step instructions. Thank you so much for sharing your recipes. You have no idea how useful they have been for this mother of two young kids! :)

    Reply

    • wiffy replied: — December 22nd, 2010 @ 12:26 am

      Hi anyhowcook, the purpose is to infuse the flavours into the rice. but yes, it can be skipped …. sometimes I do the short-cut way you described, everything in the rice cooker for convenience. It’s not a silly question at all, thanks for your kind words :)

      Reply

  6. ZX — December 22, 2010 @ 11:13 pm

    GOSH! This recipe is good! I followed all the steps and stuffs and my baked rice turned out good! My family said it was good and it was only my first time doing it! Gotta love your website.
    Just one suggestion. There is no need for 150g of Cheddar cheese. I believe u can cut down to around 80g cause the main taste of cheese comes from Mozzarella. Cheddar just act as a boost to the taste.
    Thanks anyway for the recipe! =)

    Reply

  7. Clove — May 6, 2011 @ 6:37 pm

    Stir the rice for how long ? :)

    Reply

  8. Zakashi — February 6, 2012 @ 4:29 pm

    How much generous mushroom soup in metric, bowl or spoon. Thank you.

    Reply

  9. dolphingal — March 12, 2012 @ 4:07 am

    Hi
    Thanks for the recipe I tried this just now and the top was great but the rice itself was quite tasteless.. wondered what went wrong.:( can advise? Thanks! Or is it meant to b like that?

    Reply

    • wiffy replied: — March 12th, 2012 @ 10:58 am

      the campbell soup and cheese is supposed to flavour the rice. Next time, can try seasoning the rice with salt, pepper, campbell soup first, before spreading on the baking tray and topping with cheese. You may prefer it this way as the campbell soup will be more evenly distributed.

      Reply

  10. yan — March 20, 2012 @ 11:15 pm

    Umm, what if I want to cook for 1 person servings? Do you have any idea what will the recipe be? o.o

    Reply

    • wiffy replied: — March 21st, 2012 @ 12:49 pm

      Cook enough rice for one person, you can eyeball the pineapple and ham to be added to the rice, and as for the cheese and mushroom sauce – one layer each.

      Reply

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