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Making classic rice pudding with brown rice adds a tad more texture. Pineapple slowly caramelized in honey and orange juice elevates this dessert to gourmet.
Recipe: Caramelized Pineapple Brown Rice Pudding
Yields: 6 servings
Active Time: 2 Hours
Total Time: 3 Hours
Ingredients:
For the brown rice pudding:
- 3 1/2 cups milk or unsweetened non-dairy milk of choice, divided
- 1/2 cup short-grain brown rice
- 1/4 teaspoon sea salt
- 3 eggs
- 1/4 cup honey
- 2 teaspoons vanilla extract
For the caramelized pineapple:
- 1/2 cup coconut sugar
- 1/2 cup freshly squeezed orange juice
- 3 tablespoons honey
- 1 large ripe pineapple, peeled, cored and cut into 2-inch pieces
Directions:
Make the brown rice pudding:
- Bring 3 cups milk, rice and salt to a simmer in a heavy-bottomed medium-size saucepan.
- Reduce heat to low, cover and gently simmer until rice is very tender and liquid is almost all absorbed, stirring occasionally, about 1 1/2 hours.
- In a medium-size bowl, whisk together remaining 1/2 cup of milk, eggs and honey. Gradually stir egg mixture into rice mixture.
- Stir over low heat until mixture is just thickened, about 6 minutes.
- Transfer to a bowl, cover and refrigerate until well chilled.
Make the caramelized pineapple:
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Stir coconut sugar, orange juice and honey together in a bowl until the sugar dissolves. Add pineapple and toss to coat. Let marinate 10 minutes.
- Place pineapple on prepared sheet, reserving marinade. Roast in oven for 15 minutes. Turn, brush with marinade and roast until tender and caramelized, 10 to 15 minutes.
- Serve reheated bowls of rice pudding with several slices of caramelized pineapple on top.
Photo credit: Paul Delmont
