Tropical Rice Pudding is our breezy take on traditional rice pudding with a sunshiny attitude. We cut the gelatin and repaced the canned fruit with fresh.
2 cups cooked long-grain rice
4 cups milk
3/4 cup sugar
1/2 teaspoon table salt
1 cup heavy cream
2 large eggs
1 cup coarsely chopped fresh pineapple*
1 tablespoon firmly packed orange zest
1 tablespoon firmly packed lemon zest
1 teaspoon orange extract**
Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs
How to Make It
Bring first 4 ingredients to a simmer in a large saucepan over medium-high seat, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, 20 to 25 minutes or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 Tbsp. hot rice mixture into cream mixture. Reduce heat to low; stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat; stir in pineapple and next 3 ingredients. Serve hot or cold with desired toppings.
*1 (8-oz.) can pineapple tidbits, drained, may be substituted.