Coconut Rice Pudding with Pineapple

Name: Coconut Rice Pudding with Pineapple
Total time: 55 min
Yield: 4 servings
Ingredients: 85 g Short-grain pudding rice; 200 ml Canned coconut milk; 450 ml Whole milk; 35 g Sugar; 0.13 tsp Salt; 0.5 tsp Vanilla extract; 200 g Fresh pineapple; 10 g Butter; 15 g Brown sugar

Creamy coconut rice pudding with warm, lightly caramelized pineapple.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Short-grain pudding rice85 g
Canned coconut milk200 ml
Whole milk450 ml
Sugar35 g
Salt0.13 tsp
Vanilla extract0.5 tsp
Fresh pineapple200 g
Butter10 g
Brown sugar15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Contains coconut.

Method

Start the pudding

Stir the canned coconut milk until uniform. Put the rice, coconut milk, whole milk, sugar and salt in a heavy saucepan. Bring to a gentle simmer over medium heat, stirring. Turn the heat low and cook uncovered for 35–45 minutes, stirring frequently and scraping the base, until the grains are tender and surrounded by a creamy sauce. Do not boil vigorously.

Cook the pineapple

While the rice simmers, peel and core the pineapple and cut enough flesh into small cubes to weigh 200 g. Melt the butter in a nonstick frying pan over medium heat. Add the pineapple and cook for 5–6 minutes, turning until golden in places. Sprinkle over the brown sugar and cook for another 1–2 minutes, tossing until glossy.

Finish and serve

Stir the vanilla into the rice pudding off the heat and let it settle for 5 minutes; it will thicken as it stands. Divide into four small bowls and spoon the warm pineapple and all its pan juices over the top. Serve warm. If keeping leftovers, spread into shallow containers, refrigerate within 1 hour, and use within 24 hours.

Keep the simmer gentle and the pan uncovered. The pudding should still look slightly loose before its five-minute rest.

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