Coconut rice pudding with caramelised pineapple

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 100
    uncooked rice
  • 600
    coconut milk
  • 150
  • 2
    egg yolks
  • 5
    vanilla essence
  • 125
  • 100
    castor sugar
  • 1
  • 1
    large, ripe pineapple
  • 75
  • 40
    soft brown sugar


1. Boil rice in water for 5 minutes, then drain. Return to saucepan with the coconut milk, milk and the vanilla. Bring to the boil, then turn the heat down and cook gently, stirring occasionally, for 40-50 minutes or until the rice is tender and almost all the liquid has been absorbed. 2. Allow rice to cool a little. Whisk the egg yolks and stir, with 40 g castor sugar, cream and vanilla into the rice. 3. Turn mixture into a 1,5 litre baking dish (or several small dishes). Bake in a water bath on the middle rack of preheated 160 ºC oven for 40-45 minutes until set. 4. Cool, then sprinkle the top evenly with the remaining castor sugar and caramelise under a hot grill. 5. To caramelise pineapple pare the rind of the orange thinly and cut into thin shreds. Blanch the rind in boiling water for 5 minutes, then drain and set aside. 6. Peel, core and slice the pineapple. Place in a wide shallow saucepan with the rum. Cover and cook over medium heat for 5-7 minutes. Add the orange rind and brown sugar, raise the heat and cook for 5 minutes until the pineapple is caramelised and the syrup is thick. 7. Add the juice of the orange and serve hot or warm with the coconut rice pudding. Serves 6

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