Everyone has an aunt or a grandmother who prepares the best rice pudding in the world. It is a simple dessert with simple ingredients; milk, sugar, rice, cinnamon and vanilla, with or without raisins, the debate continues. It is always served on Thanksgiving in my family. There is something about the warmth of cinnamon that makes it perfect for this time of year. It ignites the senses, igniting warm memories of Christmas cookies and nights spent gathered around a fire.
This recipe brings the creamy flavor of rice pudding to summer. The coconut gives the pudding a lighter texture and exotic flavor. Pineapple adds the perfect amount of tropical sweetness. This dessert is a must eat poolside while you work on your tan and drink iced tea. Play Calypso music and use little paper umbrellas for maximum enjoyment. The cinnamon and vanilla won’t even get lost.
Rice pudding with pineapple and coconut
Serves 6 people
4 cups of cold water
1/4 teaspoon salt
1 cup of long grain rice
2 cups of whole milk
1 cup of coconut milk
1/2 cup of sugar
8 oz can of crushed pineapple in natural juice
Bring 4 cups water to a boil; add salt and add the rice with a fork. Cover and simmer over very low heat. Stir occasionally until rice is very tender, about 35 minutes.
Add whole milk, coconut milk, pineapple and sugar, simmer uncovered. Stir frequently until most of the milk is absorbed into the rice, about 20 minutes.
Remove the rice pudding from the heat and stir.
Pineapple Coconut Pudding can be served warm or cold.
