Tropical Rice Pudding with fresh pineapple is a creamy dessert with a tropical flare. Serve cold with toasted coconut.
We just got back from the Caribbean where we went to a pineapple farm. I have to admit, I thought pineapples grew on trees. Instead they grow out of this bush on the ground. They take 9 months to mature. You would think they would cost $20 or more with that kind of growing season. When I got home, I searched for a tropical recipe using pineapples and found this one. If you don’t have a pineapple slicer, this recipe is a good excuse to buy one.
Rice pudding is a comfort food for me, and as I sit home on this rainy night, missing Taylor who is across the pond, this is just perfect. It reminds me that spring is not too far away! If you have any interest in fashion check out Taylor’s blog, Lefty Living Life, I think it is fabulous!
The recipe called for orange and lemon zest which I thought were too strong. I like just the creamy vanilla taste of the pudding with fresh pineapple added. You can add more tropical flavors to the top, I added toasted coconut and topped with zest and cinnamon.
Adapted from Southern Living January 2014
- 2 cups long grain rice cooked
- 4 cups milk
- ¾ cups sugar
- ½ teaspoon salt
- 1 cup heavy cream
- 2 eggs
- 1 cup fresh pineapple chopped
- 1 teaspoon vanilla
- orange/lemon zest
- Bring first 4 ingredients to a simmer in a large saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring often for 25 minutes or until milk is reduced by half and rice is very tender.
- Whisk together cream and eggs. Whisk some of hot rice mixture into egg mixture and then combine all in the saucepan. Cook over low heat, stirring constantly for about 2 minutes until it begins to thicken. Remove from heat and stir in pineapple. Refrigerate and top with your favorite tropical toppings such as orange and lemon zest, pineapple, toasted coconut, whipped cream and cinnamon.