When I think
of comfort food, this pudding is the first that crosses my mind. RICE PUDDING. Really
easy recipe to make and it uses the most basic ingredients, things like sugar, rice
and milk, things that we normally have in our pantry. A classic rice pudding
has raisins on it. But for this recipe I have used caramelized pineapple and tangy
lemon zest, giving a whole new dimension to the pudding. Best tastes when
chilled, but I will recommend you to steal a spoon or two while it’s still hot
;)
Bon Appetite!!!
You Will Need
- Del Monte Pineapple Diced – 1 can
- Butter – 1 tbsp.
- Sugar – 3 tbsp.
- Cinnamon Stick - 1
- Risotto Rice – 3/4 cup
- Condensed Milk – 100 ml
- Whole Milk – 600 ml
- Zest of a lemon
The Cooking
Heat a pan over medium heat and melt butter with a tbsp of
sugar and cinnamon stick. Drain the pineapple from the can and chop them
roughly if you are using Del Monte Sliced pineapple. Toss the diced pineapple
in the butter till slightly caramelized. Remove the pineapple from the pan leaving
the cinnamon in and let it cool.
For The Rice Pudding
Stir in the rice on the same pan so that all the caramelized goodness gets absorbed in your pudding. Stir around and let the rice be coated with the butter and becomes glossy. Pour in the condensed milk or evaporated milk, whole milk and the remaining sugar. Keep the heat on medium and stir well with a heat proof spatula or simply a wooden spoon. It will take about 30 min for the rice to cook. What we are looking for here is nice soft cooked rice, not mushy rice. So, after 30 min simmer the heat and stir for another 10 – 15 min so that the pudding thickens and becomes creamy. You definitely don’t want a runny rice pudding. Take the cinnamon out of the pudding and transfer the pudding into a bowl. Cover the bowl with a cling film and most important make sure the cling film touches the actual surface of the pudding, as when cooled the pudding tends to form a skin and you don’t want that. This needs to chill completely, before it’s served.
Stir in the rice on the same pan so that all the caramelized goodness gets absorbed in your pudding. Stir around and let the rice be coated with the butter and becomes glossy. Pour in the condensed milk or evaporated milk, whole milk and the remaining sugar. Keep the heat on medium and stir well with a heat proof spatula or simply a wooden spoon. It will take about 30 min for the rice to cook. What we are looking for here is nice soft cooked rice, not mushy rice. So, after 30 min simmer the heat and stir for another 10 – 15 min so that the pudding thickens and becomes creamy. You definitely don’t want a runny rice pudding. Take the cinnamon out of the pudding and transfer the pudding into a bowl. Cover the bowl with a cling film and most important make sure the cling film touches the actual surface of the pudding, as when cooled the pudding tends to form a skin and you don’t want that. This needs to chill completely, before it’s served.
To serve, top the rice pudding with the remaining condensed
milk and the caramelized pineapple and sprinkle with lemon zest.
Important Pointers
- Do not add lemon zest to the rice pudding while cooking, the milk will separate.
- You can also use ground cinnamon mixed with sugar for this recipe, but I prefer the sticks as they give much better natural flavor to your pudding.
- Toned milk can also be used, but whole milk gives rich creaminess to the pudding. The choice is totally yours.
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