Pineapple Rice Pudding
Indulge in the tropical sweetness of Pineapple Rice Pudding, a creamy and comforting dessert that perfectly balances luscious coconut milk and fragrant jasmine rice with the tart brightness of crushed pineapple. This easy recipe, with just 10 minutes of prep time, transforms simple pantry staples into an irresistible treat that's equally delicious served warm or chilled. A hint of vanilla elevates the flavor, while optional toppings like shredded coconut and a dusting of cinnamon add texture and warmth. Perfect as a dessert or a sweet snack, this Pineapple Rice Pudding is a must-try for anyone who loves island-inspired flavors. Bonus: leftovers keep beautifully in the fridge for up to three days, making it a great make-ahead dish!
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 2 cups Water
- 1 can (13.5 oz) Coconut milk
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Crushed pineapple (drained)
- 0.5 teaspoon Ground cinnamon (optional, for topping)
- 2 tablespoons Shredded coconut (optional, for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming too sticky.
In a medium-sized saucepan, bring the water to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot and simmer for 10-12 minutes, or until the water has been fully absorbed.
Once the rice is cooked, add the coconut milk, whole milk, sugar, and salt to the saucepan. Stir well to combine all the ingredients.
Simmer the rice mixture over medium-low heat, stirring frequently to prevent sticking, until it thickens and turns creamy. This should take about 20-25 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and drained crushed pineapple. Mix well to ensure the pineapple is evenly distributed.
Allow the rice pudding to cool slightly before serving, as the flavors will meld together as it rests.
Serve warm or chilled, topped with a light sprinkle of ground cinnamon and shredded coconut for garnish, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to regain creaminess.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 168.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 428 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
