Pineapple Rice Pudding
- 4 cups milk
- 3 tablespoons + 5 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 1/2 cup short or long grain rice (not par cooked)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2/3 cup whipping cream (optional)
- 1 1/2 cups + additional for garnish pineapple, canned (drained) or ripe fresh
- 2 tablespoons rum (optional)
- In a saucepan bring milk and 3 tablespoons sugar to a boil. Add rice, salt, and cover the pan with a lid. Simmer on very low for approximately 30 minutes, stirring occasionally. After 30 minutes check to ensure that rice is tender.
- Once mixture has thickened, but still is rather loose, remove from heat. (Pudding will get firmer as it cools, therefore, do not cook it until it looks like cooled rice pudding.)
- In a bowl, whisk egg yolks until well blended, add remaining 5 tablespoons sugar and whisk vigorously. Add to cooked rice and using a spatula, mix it in rapidly. Return to heat for 1 minute while constantly stirring.
- Remove from heat, add vanilla and mix to combine and place covered in the refrigerator. Allow to chill completely.
- Whip cream to soft-medium peaks. Do not whip stiff as you would for piping rosettes on cakes, etc.
- Remove rice pudding from the refrigerator and stir until it becomes creamy.
- Cut pineapple in small pieces and mix into rice along with rum (if using).
- Add one third of whipped cream and fold together. Add remaining cream and fold just until combined.
- Transfer to serving dishes and decorate with additional pineapple.