Everyone has an aunt or grandmother who would make the world’s greatest rice pudding. It’s a easy dessert with basic components milk, sugar, rice, cinnamon, and vanilla, with or without having raisins, the debate rages on. It truly is constantly served at Thanksgiving in my loved ones. There is some thing about the warmth of the cinnamon that would make it great for that time of year. It ignites the senses, kindling warm reminiscences of Christmas cookies and evenings put in collected all-around a fire.
This recipe brings the creamy flavor of rice pudding into the summer season. The coconut gives the pudding a lighter texture and unique taste. The pineapple provides the fantastic quantity of tropical sweetness. This dessert is to be eaten poolside whilst functioning on your tan and sipping iced tea. Engage in Calypso tunes and make use of tiny paper umbrellas for greatest satisfaction. The cinnamon and vanilla will not even be missed.
Pineapple and Coconut Rice Pudding
Serves 6 People today
4 cups cold drinking water
1/4 tsp salt
1 cup prolonged grain rice
2 cups full milk
1 cup coconut milk
1/2 cup sugar
8 oz can crushed pineapple in pure juice
Convey 4 cups of drinking water to a boil insert salt and stir in rice with a fork. Address and simmer on further minimal heat. Stir occasionally right up until rice is really tender, about 35 minutes
Include whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir generally until eventually most of the milk is absorbed into the rice, about 20 minutes.
Take out the rice pudding from warmth and stir.
The pineapple coconut pudding can be served warm or chilly.