RCI-DS.001.0422.001
Pina Colada Rice Pudding
Makes 6 servings
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 2 cups
- ¼ cup
- ¼ teaspoon
- rum¼ cupdivided
- 1 teaspoon
- 2 tablespoons
- (8-ounce) can pineapple chunks with juice1 unit
- 1 teaspoon
- flaked coconut for garnish (optional)¼ cup
- maraschino cherry for garnish (optional)1 unit
Method
1
Combine cooked rice, 2% low-fat milk, coconut milk, and salt in a heavy-bottomed saucepan over medium heat, stirring occasionally to prevent sticking on the bottom.
2
Heat the mixture until it reaches a gentle simmer, then reduce heat to medium-low to maintain a slow bubble at the surface.
8 minutes
3
Dissolve cornstarch in 2 tablespoons of rum in a small bowl, then slowly stir this slurry into the rice pudding to thicken it evenly.
4
Stir in brown sugar and the remaining rum (2 tablespoons), distributing the flavoring throughout the pudding.
1 minutes
5
Drain the pineapple chunks, reserving the juice, then fold the chunks into the pudding along with the butter or margarine.
2 minutes
6
Stir gently until the butter is melted and the pudding reaches a creamy, custard-like consistency without the mixture breaking or separating.
7
Divide the rice pudding into four serving bowls and garnish each with flaked coconut and a maraschino cherry if desired, then serve warm.