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Caramelised Pineapple Rice Pudding
5 from 14 votes

Caramelised Pineapple Rice Pudding

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.

Prep Time
15 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
55 mins
Servings: 6 people
Calories: 394 kcal
Course: Dessert
Cuisine: French

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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. 
  2. 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
  1. 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.