AI-generated imageCoconut Pineapple Rice Pudding
A warm dairy-free rice pudding simmered in coconut milk with fresh pineapple.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash hands, rinse 90 g rice 2–3 times and drain. Dice 120 g peeled and cored pineapple into 1 cm pieces. Shake coconut milk before opening.
- 02
Combine rice and 300 ml water in a heavy saucepan. Bring to a boil over medium heat in about 3 minutes, then simmer on low for 10 minutes, stirring occasionally.
- 03
Add 250 ml coconut milk, 20 g sugar and 0.5 g salt. Simmer 22–25 minutes on low, scraping the pan bottom every 3 minutes until rice has no hard center and texture is like thin cream.
- 04
Add 2 ml vanilla and 120 g pineapple; cook on low for 2 more minutes. Serve warm in 3 bowls; do not leave cooked rice at room temperature.
Before you cook
Contains coconut; avoid if allergic, and check packaged milk for milk, soy and nut cross-contact. Cool cooked rice promptly, ideally within one hour, refrigerate in shallow containers at or below 4°C/40°F and eat within 24 hours. Reheat only once to 74°C/165°F; discard pudding left out over 2 hours.
Allergens: coconut
Image & source credits
AI-generated image.
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