January 7, 2016
Making classic rice pudding with brown rice adds a tad more texture. Pineapple slowly caramelized in honey and orange juice elevates this dessert to gourmet.
Yield: 6 servings
Active Time: 2 hours
Total Time: 3 hours
For the brown rice pudding
3 1/2 cups milk or unsweetened non-dairy milk of choice, divided
1/2 cup short-grain brown rice
1/4 teaspoon sea salt
1/4 cup honey
2 teaspoons vanilla extract
For the caramelized pineapple
1/2 cup coconut sugar
1/2 cup freshly squeezed orange juice
3 tablespoons honey
1 large ripe pineapple, peeled, cored, and cut into 2-inch pieces
Make the brown rice pudding
Bring 3 cups milk, rice, and salt to a simmer in a heavy-bottomed medium-sized saucepan.
Reduce heat to low, cover, and gently simmer until rice is very tender and liquid is almost all absorbed, stirring occasionally, about 1 1/2 hours.
In a medium-sized bowl, whisk together remaining 1/2 cup of milk, eggs, and honey. Gradually stir egg mixture into rice mixture. Stir over low heat until mixture is just thickened, about 6 minutes. Transfer to a bowl, cover, and refrigerate until well chilled.
Make the caramelized pineapple
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Stir coconut sugar, orange juice, and honey together in a bowl until the sugar dissolves. Add pineapple and toss to coat. Let marinate 10 minutes.
Place pineapple on prepared sheet, reserving marinade. Roast in oven for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10 to 15 minutes.
Serve reheated bowls of rice pudding with several slices of caramelized pineapple on top.
Photo credit: Paul Delmont
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