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