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The Washington Post

Coconut Rice Pudding With Caramelized Pineapple

Coconut Rice Pudding With Caramelized Pineapple 4.000

Tracy A. Woodward/The Washington Post

Apr 11, 2012

For the small amount of effort involved, rice pudding pays big dividends. This one is made with coconut milk, which imbues it with a tropical taste and a tantalizing fragrance. The pineapple adds color and a bit of acid.


Servings: 4
Ingredients
  • For the pudding
  • Butter , for greasing the baking dish
  • 13 2/3 to 14 ounces coconut milk (from 1 can)
  • 2 cups low-fat or whole milk
  • 1 cup arborio rice
  • 1/4 cup superfine sugar
  • 1 teaspoon vanilla extract
  • For the pineapple
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 tablespoons light brown sugar
  • 3 slices fresh pineapple, about 1/4 inch thick

Directions

Make the pudding: Preheat the oven to 325 degrees. Use a little butter to grease the inside of an 8-by-8-inch baking dish or similar-size baking dish with a capacity of at least 2 quarts.

Combine the coconut milk, milk, rice, sugar and vanilla in the dish, stirring to mix well. Cover the dish with foil and bake for 1 hour 15 minutes, then remove the foil and bake for 30 to 35 minutes, until the pudding is nicely browned on top. Let it rest for 10 minutes.

While the pudding is baking, prepare the pineapple: Combine the cinnamon and brown sugar on a large plate. Cut the pineapple slices into 6 triangles per slice and transfer them to the cinnamon-sugar mixture, tossing them to coat evenly.

Heat a large nonstick skillet over medium-high heat. Add the pineapple pieces and cook, turning them over occasionally, until they have caramelized and turned golden, about 5 minutes.

Divide the pudding among individual serving dishes and top with the pineapple pieces.


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Recipe Source

Adapted from "Simple Honest Food: The Best of Bill Granger," by Bill Granger (Lyons Press, 2012).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using low-fat milk): 530


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 20g 100%

Cholesterol: 10mg 3%

Sodium: 90mg 4%

Total Carbohydrates: 72g 24%

Dietary Fiber: 2g 8%

Sugar: 22g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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