Luau Rice Recipes

PINEAPPLE RICE

Steps:

• In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
• Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

HAWAIIAN LUAU RICE

Steps:

• The day or two before, wash your rice thoroughly. Add 1 cup of basmati rice and 1.5 cups of water to your pan and cover and simmer for 12 minutes. Remove from heat and allow to sit for 10 minutes. Fluff rice with fork. One cup of basmati rice when cooked will yield about 2 and 3/4 cup rice. Allow rice to completely cool and place in the refrigerator over night. (You can use other leftover rice as well like Jasmine or short grain rice.)
• Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
• Toast the macadamia nuts in a dry pan until toasty. Chop coarsely. Set aside. (optional)
• Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden.
• Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed. Reserve a little toasted coconut and green onions on the side for garnishing.
• Serve on plate and garnish with toasted crushed macademia nuts, toasted coconut and green onions. Enjoy!

HAWAIIAN RICE

Steps:

• 1. Pour syrup from the can into a sauce pan. Bring to a boil for approximately five minutes.
• 2. Lower heat and stir in brown sugar untill it disolves completely. Add ginger and soy and allow to sit on very low heat to keep warm.
• 3. On a grill place pinapple rings and cook for about four minutes on one side and one minute on the other side. ( you can broil them in the oven, but you should baste the rings with the sauce before broiling to help pinapple turn golden brown) place pinapple rings on top of rice, pour sauce over rice.
• I highly recommend adding grilled scallops or shrimp to this dish. enjoy.

KALUA PORK

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

LUAU RICE

Steps:

• 1. The day or two before, wash your rice thoroughly add 2 cups of rice and 2 cups of water to your pan and cook on stove top or steamer. Allow rice to completely cool and place in the refrigerator over night.
• 2. Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
• 3. Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the spam and cook quickly until lightly golden.
• 4. Add your cooked basmati rice, chicken powder and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
• 5. Add the pineapple, green onions and toasted coconut back into the pan and continue stirring quickly, just until warmed.
• 6. Reserve a little toasted coconut on the side for garnishing.
• 7. Serve on plate and garnish with toasted crushed macadamia nuts, toasted coconut and green onions.
• 8. Enjoy!

ISLAND-STYLE FRIED RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
• Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.