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Tropical Rice Pudding

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 40 mins
Total time 55 mins
Yield Makes 8 servings
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

  1. 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.

  2. 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.

  3. *1 (8-oz.) can pineapple tidbits, drained, may be substituted.

  4. **Vanilla extract may be substituted.