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Caramelised Pineapple Rice Pudding

A French Rice Pudding served "à la Condé" style on top of caramelised pineapple roasted in a rum syrup and topped with passion fruit. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding! The pineapple can be roasted a day in advance to make the dessert even easier to prepare.

Prep Time
15 mins
Cook Time
15 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 pod/bean (or 1 teaspoon vanilla powder)
  • 150 g (5.5oz) sugar
  • 125 ml (4.5oz) boiling water
  • 2 tablespoon dark rum
  • 1 passion fruit (optional, to decorate)
Vanilla Rice Pudding
  • 150 g (5.5oz) round pudding rice
  • 75 g (3oz) brown cane sugar
  • 500 ml (18fl oz) full cream milk
  • 1 vanilla pod/bean (or 1tsp vanilla powder)
  • 3 egg yolks
  • 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

  • Serve with Nougatine to give some added crunch for texture.
  • For more details on how to caramelise the pineapple, see my recipe for roasted pineapple slices.