Pineapple Rice Pudding

Everyone has an aunt or a grandmother who makes the best rice pudding in the world. It’s 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’s something about the warmth of cinnamon that makes it perfect for that 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 taste of rice pudding into summer. The coconut gives the pudding a lighter texture and an exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert should be eaten poolside while working on your tan and drinking iced tea. Play Calypso music and use little paper umbrellas for maximum enjoyment. Cinnamon and vanilla won’t even miss.

Pineapple Coconut Rice Pudding

Serves 6 people

4 cups of cold water

1/4 teaspoon salt

1 cup long grain rice

2 cups of whole milk

1 cup coconut milk

1/2 cup of sugar

8 oz can crushed pineapple in natural juice

Bring 4 cups of 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.

The pineapple and coconut pudding can be served warm or cold.