Piña Colada Rice Pudding #SundaySupper

Pina Colada Rice Pudding


So today is National Piña Colada Day! I’d love to say that I drink Piña Coladas all day poolside, but my friends… there are so very many reasons why this doesn’t happen. Here are just 3:

#1. My kids. They are, so I am not…at the pool sipping lazily.

#2. I don’t have a pool.

#3. I think I would be too tipsy to actually be by a pool with a solid drink in hand, so there is that danger factor which is kind of a buzz-kill right from the start, don’t you think?!

But honestly, I will usually tell you that I prefer to save my calories for dessert! Give me a wine spritzer by the pool, or an iced tea if you have one, and then give me this luscious dessert of creamy rice pudding, and sweet pineapple…top it with whipped cream and toasted coconut, and well…we have a Piña Colada…as Rice Pudding for dessert!pina colada rice pudding

Rice pudding is a great summer dish to make for a get together, because it can be served room temperature or right from the refrigerator for a cool treat. Topped with either fresh crushed pineapple , or make it with this superb caramelized pineapple sauce, that I think is too easy, not to make! I was totally inspired by this recipe for Coconut Rice Pudding from Goya, and Carmelized Pineapple Sauce from Melissa d’Arabian to combine the two flavors for a perfect Piña Colada Rice Pudding recipe. Enjoy!

Piña Colada Rice Pudding #SundaySupper

This is an easy and fast dessert that is great served warm or cold. The fresh pineapple is a great sweet taste that makes this coconut pudding, a Pina Colada Pudding!

Ingredients

    For the Coconut Rice Pudding
  • 3/4 cup basmati rice, uncooked
  • 3/4 cup white long-grain rice, uncooked
  • 4 cups cold water
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground clove
  • 1 can (15 oz.) of Cream of Coconut (not coconut milk)
  • For the Pineapple Sauce:
  • 1 20 oz. can crushed pineapple in juice
  • 2 TBSP brown sugar
  • 2 TBSP butter

Instructions

1. Put the rice in a large bowl and cover with tap water. Let this soak for 30-60 minutes. Drain off the water and set the rice aside.

2. Bring the 4 cups of water and the spices to a boil in a medium pan. Once it boils, reduce to a simmer for 10 minutes, covered with the lid propped a bit to let the steam escape.

3. Stir the Cream of Coconut into the water and bring to a boil again. Add the rice and reduce the heat to a simmer, and cover and cook for 15-20 minutes until the liquid is absorbed.

4. Remove from the heat and spoon into a bowl to refrigerate until cooled.

5. To serve, scoop some rice pudding onto a plate or shallow bowl and top with crushed pineapple or the pineapple sauce (below) and lots of whipped cream. Garnish with toasted coconut flakes for a bit of crunch and color.

Pineapple Sauce:

Heat the butter and brown sugar in a small saucepan until the sugar dissolves. Add the pineapple can with juices. Turn the heat up to high and boil for 4-5 minutes until the pineapple is nice and brown and carmelized, but not burned. Take off the heat and serve warm or cool.

Notes

*Recipe adapted from Goya's Coconut Rice Pudding ** Pineapple sauce recipe adapted from Melissa Garebidian's Carmelized Pineapple Sauce

http://hardlyagoddess.com/pina-colada-rice-pudding-sundaysupper/

Pina colada puddingIf you just crave the sweet and great combination of coconut and pineapple, I have some other great ideas that veer away from “just a cocktail” in my Sunday Supper crew. Thanks to Constance of Cosmopolitan Cornbread  for hosting!

pina colada rice pudding

 

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

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