A Taste of Fall: Spiced Pineapple Rice Pudding Recipe

Introducing: Spiced Pineapple Rice Pudding

Today, I’m excited to share a comforting and exotic dessert recipe that’s perfect for embracing the cozy vibes of fall. This spiced pineapple rice pudding is a unique twist on a classic favorite, combining the sweetness of tropical fruit with warm spices for a truly unforgettable treat.

Ingredients:

• 150g Arborio rice
• 1 whole pineapple
• 400ml coconut milk
• 100g brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla extract

Kitchen Tools:

• medium saucepan
• wooden spoon
• chef’s knife
• cutting board

To start, rinse the Arborio rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pan.

While the rice is cooking, prepare the pineapple by cutting off the crown and base. Stand the pineapple upright and slice off the skin in strips, making sure to remove any remaining eyes. Cut the pineapple in half lengthwise, then remove the core and dice the fruit into small cubes.

Once the rice is creamy and cooked through, fold in the diced pineapple and continue to cook for an additional 5 minutes to allow the flavors to meld together. Remove the saucepan from the heat and let the pudding cool slightly before serving.

This spiced pineapple rice pudding weighs approximately 800g in total and serves 4 people. Each serving is around 200g and contains an estimated 250 calories. For an extra special touch, try garnishing each portion with a sprinkle of toasted coconut flakes before serving.

I hope you give this spiced pineapple rice pudding a try and enjoy the delicious combination of flavors and textures. Feel free to experiment with different spices or fruit additions to make this dessert your own. Happy cooking!