Alive and Cooking

Pecan and Pineapple Rice Pudding

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300 g Arborio rice
¼ pineapple, cut into 2 slices
250 g caster sugar (extra for pudding mixture)
100 g pecans
1 L full cream milk
100 ml thickened cream
1 vanilla bean pod


In a pan, melt down the sugar until caramelised. Tumble in the pecans and stir thoroughly to coat. Remove and set aside, pouring the pecan mixture onto a plate to set.
In another pan, cook the pineapple until soft and slightly golden. Remove and set aside.
For the pudding, in a pan combine the rice, milk, vanilla pod and ¼ cup caster sugar. Gently simmer for 15 mins or so. Pour in the cream at the last 5 mins and stir a further time until creamy and thick.
Break up the pecan caramel, scatter over the pudding and serve with wedges of pineapple.
Serves 2 - 3

Pecan and Pineapple Rice Pudding