Salted Caramel Pineapple Rice Pudding
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A Note from Feedfeed
Rice pudding but make it caramel and add some spiced roasted pineapple. What? You need to make this no-bake dessert asap.
- Recipe Card
Recipe Card
ingredients
Rice Pudding:
- 5 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1 3 inch cinnamon stick (or 1 teaspoon ground cinnamon)
- 1/2 teaspoon salt
- 1/2 cup Arborio rice
- 1/2 cup heavy cream
ingredients
Roasted Five Spice Pineapple:
- 1 20 ounce can pineapple slices, cut into quarters
- 1 tablespoon light brown sugar
- 1 teaspoon Chinese five spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
ingredients
Toppings:
- Chopped chocolate
- Crushed pistachios
- Salted caramel sauce
- Flakey sea salt
Method
To make the rice pudding:
Step 1
Place a large pot over medium heat and add milk, sugars, vanilla, cinnamon, and salt. Bring to a simmer and stir in rice. Reduce the heat to low and cook for 50 to 60 minutes. Stir occasionally until the rice is cooked and the consistency is creamy.
To make the roasted pineapple:
Step 1
While the rice is cooking, preheat oven to 425 F. Pat pineapples dry (save the juice for a cocktail) and place onto a parchment-coated sheet pan.
Step 2
In a small bowl, mix brown sugar, five-spice, ginger, and cloves. Coat the pineapples with the mixture, then place them into the oven. Roast for 15 to 18 minutes, flipping halfway through. Remove from the oven once the pineapples are golden and slightly charred.
Step 3
Stir the pineapples into the rice pudding.
Step 4
Serve the rice pudding warm and top with chocolate, pistachios, caramel, and flakey sea salt.