Fresh pineapple can be used here but the tinned fruit is equally good and much less work! Save the juice to drink with the pudding. If you don’t like pineapple try mango, papaya or banana instead.
INGREDIENTS
100g pudding rice
350ml milk
350ml coconut rice
90g caster sugar
4 tbsp double or whipping cream
6 slices pineapple in juice
1 tbsp nut oil
1 dessert spoon caster sugar
Recipe continues
METHOD
In a heavy pan cook the rice slowly with the coconut milk and milk for about 40 minutes. When cooked and all the milk and cream have been absorbed now add the sugar, stir well and allow to get cold.
Whip the cream and fold into the rice pudding. Put into 6 rings, place on plates.
To make the caramelised pineapple, cut the rings in half and heat the oil in a frying pan and fry until brown. Turn over, sprinkle on the sugar and put to one side.
To serve, put two halves of pineapple on the side of the plate with the rice pudding and garnish with deep fried mint if you want!