Pineapple Rice Pudding


4 cups milk

8 tablespoons Sugar

Pinch sea salt

1/2 cup short or long grain rice (not cooked)

2 large egg yolks

2 teaspoons vanilla extract

2/3 cup whipping cream

1 1/2 cups, save some for topping

2 tablespoons rum (optional)

In a saucepan bring milk and 3 tablespoons sugar to a boil.

Add rice and salt, then cover pan with a lid.

Simmer on very low for 30 minutes, stirring occasionally.

After 30 minutes check for rice tenderness.

Once mixture has thickened, but still is rather loose, remove from heat.

(Pudding will get firmer as it cools, therefore, do not cook it until it looks like cooled rice pudding.)

In a bowl, whisk egg yolks, add remaining 5 tablespoons sugar, then whisk vigorously.

Add to cooked rice and using a spatula, stir rapidly.

Return to heat for 1 minute while continuing to stir.

Remove from heat, add vanilla and mix to combine, then place covered in refrigerator to chill completely.

Whip cream to medium peaks.

Remove rice pudding from the refrigerator and stir until it becomes creamy.

Cut pineapple in small pieces and mix into rice along with rum (if using).

Add one third of whipped cream and fold together.

Add remaining cream and fold just until combined.

Transfer to serving dishes and top with additional pineapple. Enjoy!
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