Almost everyone loves rice pudding and I like it so much I decided to illustrate this recipe as well as cook it. The recipe I used for the illustration is a variation of a recipe I learnt while working in a restaurant kitchen (I forget which one) but for the actual dish I cooked I changed a few ingredients as I found some improvements could be made. So you’ll see the illustration recipe shows one thing but the real food is a little different. Both are really delicious though.
I’ve made recipe pudding plenty of times in my life but like most people I’ve always used milk to make rice pudding. Today I decided to use coconut milk for a different taste. You can choose whether to use milk for this recipe or coconut milk as I used. You can even go half and half but this is entirely up to you.
I’ve also made caramelised pineapple many times before but this is the first I’ve combined these two delicious desserts together and I have to say it’s delicious! The other reason I used coconut milk in this recipe is because I think the coconut flavour goes really well with all the spices and caramelised pineapple. It makes this dessert taste very “tropical”!
If you are vegan then you can use only coconut milk in this recipe and you can also replace the butter with vegan butter. I used salted Kerrygold butter in this recipe, I think bar deli shop/real farmhouse butter, Kerrygold is the most delicious butter available commonly here. I’m not a huge sweet food fan so I added a little bit of salt to balance out the sweetness. In fact whenever I bake I nearly always add a little salt.
For the rice, I used Thai fragrant rice for this recipe. It cooks really quickly and is delicious. This is a dish to warm your heart and tummy. I hope you like this delicious and easy to make Caramelised Pineapple with Coconut Rice Pudding.
For the rice, I used Thai fragrant rice in this recipe. It cook really quickly and taste delicious. This is a dish to warm your heart and tummy. I hope you like this delicious and easy dessert recipe.
Caramelised Pineapple Coconut Rice Pudding
Ingredients for Caramelised Pineapple
- 80 g dark brown or demerara sugar
- 1 small pineapple peeled and sliced thick
- 2 star anise
- 1 cinnamon stick or 1/4 teaspoon ground cinnamon
- 60 g butter
- 150 ml water
Ingredients for Coconut Rice Pudding
- 400 ml coconut milk
- 400 ml semi skimmed milk
- 125 g long grain rice
- 1/2 tsp salt
- 150 g caster sugar or demerara sugar
- 1/2 tsp nutmeg
Procedures for Caramelised Pineapple
Add sugar, pineapple, cinnamon and star anise into a large frying pan
Cook at medium-low heat until the sugar has melted.
Add butter into step 2 and cook until the butter has melted then add water and bring to a boil. Once it has started to boil simmer until the syrup is thick and ready to serve.
Procedures for Coconut Rice Pudding
Add coconut milk, milk, rice, sugar and salt into a large saucepan. Bring to a boil then turn the stove to medium-low heat and cook for 10 minutes, stir often.
Pour it into a greased baking dish and sprinkle the nutmeg on top.
Cover it with tin foil and bake at 160c for 1 hour, stir it and checking it often. Cook until the rice is tender.
Serve with caramelised pineapple, pomegranate and pistachio.