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Coconut & caramelised pineapple rice pudding

By Jen G on 25th Mar, 2019

Coconut & caramelised pineapple rice pudding


  1. Preheat a fan oven to 140 dec C.
  2. First melt the 40g of butter in a heavy based pot; gently, gently with the temperature. Use something oven proof, I use a very battered old le Creuset cast iron casserole dish someone's friend bequeathed me. I love it all the more because it’s old and ugly. Add the white sugar and allow to melt. Once all oozy and melted together but not browned add in the rice and stir to coat. Let it muddle along together for around 60 seconds
  3. Now add in the milk, bring to the simmer and stir til smooth, not lumpy at all. Then add the cream, coconut milk, desiccated coconut and vanilla pod. Give the lemon grass sticks a good old bashing with your fist to mush ‘em a bit and throw those in too. Bring back to a simmer and place in the oven for about an hour, don't stir it to check but you can see it getting thick. Don't let all the liquid disappear; when it wobbles in the middle like a good jelly on a plate it is ready.
  4. Here's the contentious skin bit, to have a skin or not to? If you love it leave it in the oven uncovered, if you hate it place a buttered sheet of greaseproof paper on the surface to prevent but allow heat out. If it's browning too quickly during the cooking pop a sheet of foil gently over the top halfway through.
  5. Meanwhile melt the remaining knob of butter in a good non-stick frying pan, medium heat then add the slices of pineapple and cook for 1-2 minutes until they become slightly tender. Turn over, sprinkle on the brown sugar and place in the oven with the rice pud to go all glazed and bronzed. Sticky like the best sticky bun you can think of. When done lift out and add in the lime zest and juice. Shake around to amalgamate all the juices.
  6. Serve small bowls of the rice pudding topped with the slices of pineapple. Sprinkle over a few bits of toasted coconut chips and chopped pistachios if you're feeling fancy.

Recipe Notes

  • Try pairing this dish with Sweet Spanish Moscatel.
  • You could use low fat coconut milk.
  • You could substitute Thai jasmine rice or paella rice.
rice  / gluten free  / fruit  / dessert  / coconut
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