Everyone has an aunt or grandmother who makes the world’s greatest rice pudding. It’s a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It’s always served at Thanksgiving in my family. There’s something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.
This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won’t even be missed.
Pineapple and Coconut Rice Pudding
Serves 6 People
4 cups cold water
1/4 tsp salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in natural juice
Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes
Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.
Remove the rice pudding from heat and stir.
The pineapple coconut pudding can be served warm or cold.