Creamy Pineapple Rice Pudding

Why You’ll Love This Recipe

This Creamy Pineapple Rice Pudding takes the classic comfort food to the next level. The rice absorbs the creamy whole milk, creating a rich, satisfying texture, while the pineapple adds a bright burst of sweetness that balances the dish perfectly. The hint of vanilla rounds out the flavor, creating a dessert that’s indulgent yet refreshing. It’s a delicious treat for anyone who loves tropical flavors, and it’s sure to be a hit whether served warm or cold!

Ingredients

For the Rice Pudding:

• 1 cup white rice
• 4 cups whole milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract (or 1 vanilla pod, seeds scraped)
• ¼ teaspoon salt

For the Pineapple:

• ½ cup pineapple chunks (fresh or canned)
• 2 tablespoons granulated sugar (for pineapple)
• ½ teaspoon vanilla extract (for pineapple)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice: In a medium-sized pot, combine the white rice and 4 cups of whole milk. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, for about 15-20 minutes or until the rice is fully cooked and the mixture has thickened to a creamy consistency.
2. Add sugar and vanilla: Stir in the ½ cup of granulated sugar, 1 teaspoon of vanilla extract (or vanilla seeds if using a pod), and ¼ teaspoon of salt. Continue cooking for another 2-3 minutes until the sugar has completely dissolved and the pudding has thickened further.
3. Prepare the pineapple: While the rice pudding is cooking, heat a small skillet over medium heat. Add the pineapple chunks, 2 tablespoons of sugar, and ½ teaspoon of vanilla extract. Sauté the pineapple for about 5-7 minutes, stirring occasionally, until it becomes slightly caramelized and soft. Remove from heat and set aside.
4. Combine: Once the rice pudding is done, remove it from the heat. Gently stir in the sautéed pineapple with the juices. If you’d like a more uniform flavor, you can mash the pineapple lightly before mixing it in.
5. Serve: Spoon the rice pudding into serving bowls. You can serve it warm or chilled, depending on your preference. Garnish with extra pineapple chunks or a dusting of cinnamon if desired.

Servings and Timing

This recipe yields about 4 servings. The rice pudding takes approximately 25 minutes to prepare, with an additional 5-7 minutes to cook the pineapple. If serving chilled, let it cool in the fridge for 1-2 hours before enjoying.

Variations

• Coconut milk: For an even more tropical flavor, substitute the whole milk with coconut milk for a creamy coconut rice pudding.
• Other fruits: You can substitute pineapple with other tropical fruits like mango or papaya for a different twist.
• Nuts: Add a handful of toasted coconut flakes, almonds, or macadamia nuts as a topping for extra texture.
• Spices: Sprinkle some cinnamon, nutmeg, or cardamom on top of the pudding for an extra layer of flavor.

Storage/Reheating

• Storage: Store leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
• Reheating: This pudding is delicious both warm and cold. To reheat, simply warm it gently on the stove with a splash of milk, or microwave it for 30-45 seconds.

FAQs

Can I make this rice pudding ahead of time?

Yes! You can prepare the rice pudding a day or two ahead of time. Just let it cool and store it in an airtight container in the fridge. It will keep for up to 3 days.

Can I use canned pineapple for this recipe?

Yes, canned pineapple works perfectly fine for this recipe. Just be sure to drain it well to avoid excess juice when sautéing.

How can I make this rice pudding dairy-free?

To make this recipe dairy-free, use a plant-based milk such as coconut milk, almond milk, or oat milk. You can also use dairy-free butter if needed for sautéing the pineapple.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it will take longer to cook. The final texture will also be slightly chewier and denser.

Can I make this pudding without vanilla?

While vanilla adds a lovely flavor, you can omit it if you prefer or replace it with other flavorings such as cinnamon, nutmeg, or even a dash of coconut extract for a different flavor profile.

Can I use frozen pineapple instead of fresh?

Frozen pineapple can be used in place of fresh. Be sure to thaw and drain it properly before cooking to avoid excess liquid in the pudding.

How do I make this rice pudding more creamy?

For a richer, creamier texture, you can use coconut milk or add a bit of cream or half-and-half to the milk. Stir it in once the rice has finished cooking.

Can I use a different sweetener instead of granulated sugar?

Yes, you can substitute the granulated sugar with honey, maple syrup, or a sugar substitute of your choice. Just adjust the amount to suit your sweetness preference.

Can I skip sautéing the pineapple?

While sautéing the pineapple adds a caramelized flavor, you can skip this step if you prefer. Simply stir fresh pineapple chunks into the cooked rice pudding.

How long will this pudding keep in the fridge?

This rice pudding will last up to 3 days in the refrigerator. It may thicken as it sits, so you can add a bit of milk to adjust the consistency before serving.

Conclusion

This Creamy Pineapple Rice Pudding is a delightful twist on the classic dessert, bringing together the comforting texture of rice pudding with the tropical sweetness of pineapple. Whether you serve it warm or chilled, this dish is sure to become a favorite for any occasion. With its rich, creamy texture and bright, refreshing flavor, it’s the perfect treat to satisfy your sweet tooth while offering a touch of sunshine in every bite!

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