Caramelised Pineapple Rice Pudding
User Reviews
5
14 reviews
Excellent
Caramelised Pineapple Rice Pudding
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Caramelised Pineapple Rice Pudding combines pineapple roasted in a homemade vanilla and rum caramel syrup with creamy vanilla-infused rice pudding. The pineapple is cut, cored, and slow-roasted in a dark caramel sauce flavored with vanilla and dark rum, while the pudding rice is cooked with brown sugar, whole milk, butter, vanilla, and egg yolks to achieve a rich and custardy texture. The dessert balances sweetness from caramel and fruit with the comforting creaminess of the pudding.
Description
This Caramelised Pineapple Rice Pudding recipe features two main components. First, the pineapple is prepared by removing the skin and core, then caramelising sugar carefully until dark golden before adding boiling water, vanilla, and dark rum. The pineapple is roasted in this syrup, which infuses it with deep caramel and vanilla flavors. Meanwhile, the rice pudding is made by simmering pudding rice with brown cane sugar, whole milk, vanilla, butter, and egg yolks to form a thick, creamy custard-based pudding. The pineapple is served on or alongside the pudding, complementing the creamy texture with juicy, caramel-coated fruit. Passion fruit can be added as optional decoration.
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Ingredients
Caramelised Rum Pineapple
- 1 pineapple medium
- 1 vanilla bean or 1 teaspoon vanilla powder
- 150 g (5.5oz) sugar
- 125 ml (4.5oz) water boiling
- 2 tablespoon dark rum
- 1 passion fruit (optional, to decorate)
Vanilla Rice Pudding
- 150 g (5.5oz) Pudding rice round
- 75 g (3oz) brown cane sugar
- 500 ml (18fl oz) whole milk
- 1 vanilla bean or 1tsp vanilla powder
- 3 egg yolk
- 40 g (1.5oz) butter unsalted
Instructions
For the Caramelised Pineapple
- Caramelise the sugar with a couple of drops of water over a low heat without stirring. Meanwhile, cut the vanilla pod down the middle and scrape out the seeds using a sharp knife (even easier, just add a teaspoon vanilla powder). Reserve the emptied pods, if using.
- As soon as the caramel turns a dark golden colour, add the boiling water and vanilla seeds. Stir using a wooden spoon and bring to the boil. Take off the heat and add the rum.
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Prepare the pineapple by cutting off the outer skin with a sharp knife. Remove the inside core using a corer or sharp knife. Place in a roasting tin, pour over the syrup and roast in the oven for 35 minutes (adding the scraped vanilla pod, if using) - coating the pineapple with the syrup a couple of times. Remove from the oven and cool.
For the Rice Puddings
- Meanwhile, while the pineapple is in the oven, weigh out the pudding rice, sugar, milk in a saucepan. Add the vanilla and stir to combine. Cook over a medium heat, half covered, stirring a couple of times during cooking. After about 35 minutes the rice will have thickened.
- Take off the heat and beat in the 3 yolks and butter. Press the mixture into 6 individual savarin moulds (I use silicone but buttered moulds such as muffin tins will do if you don't have savarin). Leave to cool first then chill in the fridge for at least 2 hours or overnight or transfer for up to an hour in the freezer.
To Serve
- Place a pineapple ring in each bowl, turn out the rice puddings from the moulds and place on top. Dribble over the caramelised vanilla and rum syrup and top with some passion fruit seeds. Serve chilled and decorate with an edible flower.
Notes
- For additional texture contrast, serve the pudding with nougatine as a crunchy garnish.
- Refer to recipes for roasted pineapple slices to master the caramelisation technique more thoroughly.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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