Quick Pineapple Rice Pudding

Quick Pineapple Rice Pudding

This Quick Pineapple Rice Pudding combines creamy coconut-infused jasmine rice with warm, caramelized pineapple for a tropical twist on a classic dessert. Aromatic spices like cardamom and cinnamon add subtle warmth, while the lightly seared pineapple provides a juicy, slightly caramelized sweetness. Distinctive for its bright tropical flavor and silky texture, it’s an easy yet elegant dessert perfect for any season.

Ingredients:

1 cup (200 g) jasmine rice
2 13.5 oz (400 ml) cans coconut milk
3 tbsp (36 g) white sugar
½ tsp (1 g) ground cardamom
¼ tsp (1 g) ground cinnamon
½ tsp (2 ml) vanilla extract
Pinch of salt
1/2 fresh pineapple, core and skin removed
2 tbsp (30 ml) vegetable oil

Method:

Add jasmine rice, coconut milk, sugar, cardamom, cinnamon, vanilla and salt to a medium pot. Place over medium-high heat and bring to a simmer. Reduce heat to medium-low, cover and cook slowly for 16 minutes, stirring occasionally. Remove from heat and let sit for a few minutes until ready to serve.

Meanwhile, heat oil in a cast iron pan over medium heat. Cut pineapple into 6 wedges lengthwise and place in the hot pan. Sear for 4 minutes, flip and cook for 4 more minutes. Remove from pan and slice into smaller pieces.

Plate creamy rice and top with warm pineapple.