Pina Colada Rice Pudding

Pina Colada Rice Pudding Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Pina Colada Rice Pudding is a delicious and tropical twist on traditional rice pudding. This creamy and flavorful dessert is perfect for those who love the flavors of a classic pina colada cocktail.

History

This recipe is a modern take on the classic rice pudding, infused with the flavors of a pina colada. The combination of coconut, pineapple, and rum creates a decadent and tropical dessert that is sure to impress.

Ingredients

2 cups cooked rice
2 cups 2% low-fat milk
0.25 cup coconut milk
0.25 tsp salt
0.25 cup rum, divided
1 tsp cornstarch
2 tbsp firmly packed brown sugar
1 (8 oz (227 g)) can pineapple chunks with juice
1 tsp butter or margarine
0.25 cup flaked coconut for garnish (optional)
maraschino cherry for garnish (optional)

How to prepare

Combine rice, milk, coconut milk, and salt in a 3 qt (2.84 liter) saucepan.
Cook, stirring occasionally, until thick and creamy, for about 25 minutes.
Remove from heat.
Add 2 tbsp of rum.
In a small saucepan, mix cornstarch, brown sugar, and pineapple with juice.
Cook, stirring often, until the mixture becomes clear and thickened.
Remove from heat; add butter and 2 tbsp of rum.
Spoon the pudding into dessert dishes and top with pineapple sauce.
Garnish with coconut and cherries, if desired.

Variations

For a non-alcoholic version, omit the rum and increase the amount of coconut milk.
Add chopped nuts or dried fruit for added texture and flavor.

Cooking Tips & Tricks

Be sure to stir the rice pudding mixture frequently to prevent it from sticking to the bottom of the pan.

- For a richer flavor, you can use full-fat coconut milk instead of low-fat.

- Adjust the amount of rum to suit your taste preferences.

Serving Suggestions

Serve the Pina Colada Rice Pudding chilled or at room temperature. It can be enjoyed on its own or topped with additional coconut flakes and cherries for a festive touch.

Cooking Techniques

This recipe requires simmering the rice pudding mixture until thick and creamy. Be sure to stir frequently to prevent burning.

Ingredient Substitutions

You can use white or brown rice in place of the cooked rice.

- If you don't have coconut milk, you can use coconut cream or coconut extract for flavor.

Make Ahead Tips

This dessert can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve the Pina Colada Rice Pudding in individual dessert dishes and garnish with a sprinkle of coconut flakes and a cherry on top for a beautiful presentation.

Pairing Recommendations

This dessert pairs well with a glass of chilled coconut water or a tropical fruit salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

This recipe is a good source of Vitamin C and Calcium.

Alergens

This recipe contains dairy and coconut.

Summary

This Pina Colada Rice Pudding is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of Vitamin C and Calcium.

Summary

Pina Colada Rice Pudding is a tropical and indulgent dessert that combines the flavors of coconut, pineapple, and rum. This creamy and flavorful treat is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a hot summer day, and I was flipping through an old cookbook that my best friend had given me as a gift. The pages were worn and yellowed, but the recipes were pure gold. As soon as I laid eyes on the recipe for Pina Colada Rice Pudding, I knew I had to try it.

I had always been a fan of rice pudding, with its creamy texture and hint of sweetness. But the addition of pineapple and coconut in this recipe intrigued me. It was like a tropical vacation in a bowl, and I couldn't wait to taste it.

I set to work gathering the ingredients - arborio rice, coconut milk, pineapple chunks, sugar, and a splash of rum for good measure. As I stirred the rice pudding on the stove, the kitchen filled with the sweet aroma of coconut and pineapple. I couldn't help but smile as I thought about the delicious dessert that was taking shape before my eyes.

As the rice pudding simmered on the stove, I thought back to all the recipes I had learned over the years. Some had been passed down from my mother and grandmother, while others had been discovered in cookbooks or shared by friends. Each recipe held a special place in my heart, a memory of a moment shared with loved ones over a delicious meal.

I remembered the first time I learned to make my grandmother's famous apple pie. She had shown me how to roll out the perfect pie crust, patiently guiding my hands as I sprinkled cinnamon and sugar over the sliced apples. The pie had turned out perfectly, and I had felt a sense of pride in carrying on my grandmother's tradition.

I also thought about the time my friend had taught me how to make her secret recipe for chocolate chip cookies. We had spent an afternoon baking together, laughing and sharing stories as we mixed butter and sugar in a bowl. The cookies had been a hit at the potluck we brought them to, and I had been grateful for my friend's generosity in sharing her recipe with me.

As I stirred the rice pudding on the stove, I felt a sense of gratitude for all the recipes that had come into my life. Each one had taught me something new, whether it was a new cooking technique or a flavor combination I had never tried before. Cooking had become a way for me to express my creativity and connect with others, sharing a piece of myself through the food I made.

Finally, the rice pudding was ready. I scooped it into bowls, garnishing each one with a sprinkle of toasted coconut and a cherry on top. I took a bite and closed my eyes, savoring the creamy texture and tropical flavors that danced on my tongue. It was like a taste of paradise, a reminder of the joy that cooking brought into my life.

As I sat at the table, enjoying my Pina Colada Rice Pudding, I made a mental note to share the recipe with my friends and family. I wanted them to experience the same joy and connection that cooking had brought me over the years. And who knows - maybe one day, they would pass it on to someone they loved, creating a chain of memories and flavors that would live on for generations to come.