Pineapple Coconut Rice Pudding

This pineapple coconut rice pudding is a tropical twist on the classic dessert. It's made with cooked brown rice, canned coconut milk, chopped pineapple, maple syrup, cinnamon, nutmeg, and salt. The pudding is simmered until the rice is tender and the mixture has thickened. It's then poured into a serving dish and refrigerated for at least 2 hours, or overnight. The pudding can be served chilled or at room temperature.

The origins of rice pudding are murky, but it is thought to have originated in Asia. The first recorded recipes for rice pudding date back to the 10th century. Rice pudding was a popular dessert in Europe during the Middle Ages and Renaissance. It was often served at feasts and banquets. Rice pudding fell out of favor in the 18th century, but it has since made a comeback. Today, rice pudding is a popular dessert in many parts of the world.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup canned coconut milk
• 1/2 cup brown rice, cooked
• 1/2 cup canned pineapple, chopped
• 1/4 cup maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon shredded coconut, for garnish (optional)

Instructions

1. In a small saucepan, combine the coconut milk, brown rice, pineapple, maple syrup, cinnamon, nutmeg, and salt.
2. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the rice is tender and the mixture has thickened.
3. Remove from heat and stir in the shredded coconut, if desired.
4. Pour the pudding into a serving dish and refrigerate for at least 2 hours, or overnight.
5. Serve chilled and enjoy!

Why It Works

• The coconut milk gives the pudding a rich, creamy flavor.
• The brown rice adds a nutty flavor and chewy texture.
• The pineapple adds a bright, tropical flavor.
• The maple syrup adds a touch of sweetness.
• The cinnamon and nutmeg add a warm, aromatic flavor.
• The salt helps to balance the flavors.