July 30, 2016
Desserts, Puddings, Rice,
White Rice, Fruit, Coconut, Pineapple, Carribbean, Budget-Friendly, Kid Pleaser, Entertaining, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"Here in this simple rice pudding is transformed - a bit of cooked rice, a splash of milk, a little sugar and a dusting of ground cinnamon - can be the perfect dessert on a hot summer day. This recipe takes rice pudding to the next level, adding the flavors of favorite and popular tropical drinks and then baking the whole wonderful thing in the oven."
In a 2-quart saucepan, combine the rice, 1 1/2 cups milk, coconut cream, 1/4 cup sugar, 1 tablespoon butter and salt. Cook until thick and creamy, about 15 minutes, stirring occasionally. Beat egg yolks with remaining milk, add to rice mixture and cook for 1 minute. Remove from the heat. Stir in pineapple and 1 teaspoon vanilla. Cool.
Preheat oven to 325-degrees Fahrenheit.
In a mixer, beat egg whites and remaining sugar until peaks are stiff but not dry. Fold into the cooled rice mixture. Turn until peaks are stiff but not dry. Fold into the cooled rice mixture. Turn into six buttered ramekins. Sprinkle with coconut. Bake for 20 - 25 minutes or until tips of coconut start to turn golden.
In a saucepan, dissolve cornstarch in pineapple juice. Add brown sugar, remaining butter and an additional pinch of salt. Cook until clear and thickened, stirring frequently. Remove from the heat; add remaining vanilla. Spoon warm sauce over rice pudding.
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This did have the flavors of a pina colada & rice pudding is a favorite dessert for one of my family. The recipe is more labor intensive as you are making pudding from scratch and beating egg whites before baking, but the results are special. I will make this again in fall. I'm glad I tried the recipe and thank you for sharing the recipe!