Pineapple rice pudding recipe. This super creamy rice is like a warm hug in a bowl – perfect on a chilly evening. The pineapple adds a burst of sunshine, reminding us that warmer days won’t be far away! You can up the ante on the tropical vibe by replacing 400ml of the milk with a 400ml can of coconut milk if you like, which adds a subtle flavour twist – it gives it a tropical boost to the recipe that I absolutely adore. It’s such a great winter dessert and the whole family will be asking for more!
05m prep
1h cook
4 servings
5 Ingredients
* 4 cups (1 L) milk
* 70g (1/3 cup) caster sugar
* 110g (1/2 cup) medium-grain white rice
* 1 tsp vanilla extract
* 450g can crushed pineapple, drained
3 Method / Steps
Step 1
Stir the milk and sugar in a large saucepan over medium heat until sugar is dissolved. Stir in the rice and bring to a simmer. Reduce heat to low.
Step 2
Cover, tilting the lid slightly to leave a 1.5cm-2cm gap, and cook, stirring every 10-15 minutes, for 1 hour or until the milk is all absorbed and the rice is creamy and tender (see note)
Step 3
Stir in the vanilla. Fold through most of the pineapple, reserving some for serving. Divide rice pudding between bowls and top with reserved pineapple. Serve immediately.
source – tastecom
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