Tropcial Rice Pudding

Tropical Rice Pudding Recipe - A Delicious Dessert from the USA

Region / culture: USA | Servings: 6

Introduction

Tropical Rice Pudding is a delicious and creamy dessert that combines the flavors of pineapple and coconut with a rich and comforting rice pudding base. This recipe is perfect for those who love tropical flavors and are looking for a unique twist on a classic dessert.

History

Rice pudding has been a popular dessert for centuries, with variations of the dish found in cultures around the world. The addition of tropical flavors like pineapple and coconut to rice pudding is a modern twist on this classic dish, adding a refreshing and exotic touch to a traditional recipe.

Ingredients

1 cup of uncooked rice
1 tbsp of butter or margarine
1 tsp of salt
2 cups of milk
2 eggs, separated
1 cup of half and half
0.5 cup of sugar, divided
2 tsp of vanilla extract
1 16 oz (454 g) can of crushed pineapple, drained
0.5 cup of toasted flaked coconut

How to prepare

In a large saucepan, combine rice, butter, salt, milk, and 2 cups of water.
Bring the mixture to a boil, then cover and simmer for 25 to 30 minutes, stirring occasionally.
In a separate bowl, beat the egg yolks and add the half and half. Stir this mixture into the rice.
Add 0.25 cup of sugar and vanilla to the rice mixture, then cook for an additional 3 minutes. Allow it to cool.
In another bowl, beat the egg whites with the remaining 0.25 cup of sugar until stiff but not dry. Fold this into the pudding mixture.
Spoon the pudding into a serving dish and spread pineapple over the top. Sprinkle with coconut.
Chill the pudding before serving.

Variations

Add diced mango or papaya for an extra tropical twist.
Substitute almond extract for the vanilla extract for a nutty flavor.
Top with a drizzle of caramel sauce for a decadent touch.

Cooking Tips & Tricks

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

- When folding in the beaten egg whites, be gentle to ensure that the pudding remains light and fluffy.

- For a creamier texture, you can substitute coconut milk for the half and half in this recipe.

Serving Suggestions

Tropical Rice Pudding can be served warm or chilled, depending on your preference. It is delicious on its own or topped with a dollop of whipped cream or a sprinkle of cinnamon.

Cooking Techniques

Simmering

- Beating

- Folding

Ingredient Substitutions

Coconut milk can be used instead of half and half for a dairy-free version.

- Brown sugar can be used in place of white sugar for a richer flavor.

Make Ahead Tips

Tropical Rice Pudding can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the dish with plastic wrap before chilling.

Presentation Ideas

Serve Tropical Rice Pudding in individual dessert cups for an elegant presentation. Garnish with a sprig of mint or a slice of fresh pineapple for a decorative touch.

Pairing Recommendations

Tropical Rice Pudding pairs well with a cup of hot tea or a glass of chilled coconut water for a refreshing and satisfying dessert experience.

Storage and Reheating Instructions

Store any leftover Tropical Rice Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-60 seconds until warmed through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 1g

- Sugars: 24g

Fats

- Total Fat: 10g

- Saturated Fat: 6g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin D: 2%

- Calcium: 12%

- Iron: 4%

- Potassium: 6%

Alergens

Contains: Dairy, Eggs, Coconut

Summary

Tropical Rice Pudding is a rich and creamy dessert that is high in carbohydrates and fats, with a moderate amount of protein. It is a good source of calcium and vitamin D, but may not be suitable for those with dairy, egg, or coconut allergies.

Summary

Tropical Rice Pudding is a delightful and flavorful dessert that combines the tropical flavors of pineapple and coconut with a creamy rice pudding base. This recipe is easy to make and perfect for those who enjoy a taste of the tropics in their desserts.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tropical Rice Pudding. It was many years ago, when I was just a young girl eager to learn the ways of the kitchen. My grandmother, a master in the art of cooking, had taken me under her wing and was teaching me all of her secrets.

One day, as I was rummaging through her old recipe box, I came across a faded and stained card with the words "Tropical Rice Pudding" written on it in elegant script. Curiosity piqued, I asked my grandmother about it, and she smiled knowingly.

"That recipe," she said, her eyes twinkling with memories, "is one that I learned from a dear friend many years ago. It's a special treat that is perfect for warm summer nights."

Intrigued, I begged my grandmother to teach me how to make the Tropical Rice Pudding. And so, one afternoon, we set to work in the kitchen, gathering all the ingredients we needed.

The key to this recipe, my grandmother explained, was using the freshest and ripest tropical fruits available. She showed me how to carefully dice up ripe mangoes, juicy pineapples, and sweet bananas, creating a colorful medley of flavors that would complement the creamy rice pudding.

As we cooked the rice in a mixture of coconut milk and sugar, the kitchen filled with the warm and comforting scent of vanilla and cinnamon. My grandmother shared stories of her youth, of the friends she had met and the places she had visited, all while deftly stirring the pot and adding in the fruits.

Finally, after what seemed like an eternity of anticipation, the Tropical Rice Pudding was ready. We spooned it into bowls, garnishing each one with a sprinkle of toasted coconut and a sprig of fresh mint.

I took my first bite, and was immediately transported to a tropical paradise. The creamy rice pudding was perfectly sweet, with a hint of warmth from the cinnamon and a burst of freshness from the tropical fruits. It was a symphony of flavors and textures, and I knew that this recipe would become a favorite in my own repertoire.

Over the years, I have made the Tropical Rice Pudding many times, each time with a sense of nostalgia and gratitude for my grandmother and the friend who had shared this recipe with her. It has become a staple in my own family, a dish that we enjoy on special occasions and lazy summer afternoons.

And every time I make it, I am reminded of the joy of stumbling upon a new recipe, of learning something new and delicious that brings people together around the table. The kitchen has always been a place of magic and wonder for me, a place where memories are made and shared, and where the simple act of cooking can create moments of pure joy.

So here's to the Tropical Rice Pudding, a recipe that has brought me closer to my grandmother, to my family, and to the rich tapestry of flavors and experiences that make up a life well-lived. May it bring you as much happiness and satisfaction as it has brought me.