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)
Toppings (Optional):
Extra pineapple chunks
A dusting of cinnamon
Instructions
1. Cook the rice:
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In a medium pot, combine the white rice and whole milk. Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, for about 15-20 minutes until the rice is fully cooked and the mixture thickens.
2. Add sugar and vanilla:
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Stir in the ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon salt. Cook for another 2-3 minutes until the sugar dissolves completely.
3. Prepare the pineapple:
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In a small skillet, heat pineapple chunks, 2 tablespoons of sugar, and ½ teaspoon vanilla extract. Sauté for 5-7 minutes, stirring occasionally, until the pineapple softens and caramelizes. Set aside.
4. Combine:
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Once the rice pudding is done, stir in the sautéed pineapple. For a more uniform flavor, mash the pineapple lightly before mixing it in.
5. Serve:
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Spoon the rice pudding into bowls. You can serve it warm or chilled. Garnish with extra pineapple chunks and a dusting of cinnamon if desired.
Notes
Tropical Twist: For a more tropical flavor, substitute the whole milk with coconut milk or add coconut flakes as a topping.
Other Fruits: You can swap pineapple with other fruits like mango or papaya for a different tropical twist.
Nuts: Top the pudding with toasted coconut flakes or chopped almonds for extra texture.
Vegan Option: Use coconut milk and a plant-based sweetener like maple syrup to make the pudding dairy-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop Cooking
- Cuisine: Tropical, Comfort Food
- Diet: Vegetarian
