Tropical Pina Colada Rice Pudding - Carribbean
Recipe: #24539
July 30, 2016
Categories: Desserts, Puddings, Rice, White Rice, Coconut, Pineapple, Carribbean, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (314.4 g)
- Calories 577
- Total Fat - 24.8 g
- Saturated Fat - 18.1 g
- Cholesterol - 133.5 mg
- Sodium - 342.6 mg
- Total Carbohydrate - 81.3 g
- Dietary Fiber - 1.5 g
- Sugars - 59.4 g
- Protein - 8.7 g
- Calcium - 119.7 mg
- Iron - 1.7 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Preheat oven to 325-degrees Fahrenheit.
Step 3
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.
Step 4
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.
Tips
No special items needed.