Creamy Pineapple-Rice Pudding

Directions

1. 1
   Rice Pudding: Bring water to boil in large saucepan on medium-high heat.
2. 2
   Stir in rice and salt; cover.
3. 3
   Simmer on medium-low heat 15 min.
4. 4
   or until most the water is absorbed.
5. 5
   Add all remaining ingredients, except pine nuts, vanilla and cream.
6. 6
   Return to simmer; cook, uncovered, 30 to 40 min.
7. 7
   or until thickened, stirring frequently.
8. 8
   Place rice mixture in large metal bowl placed over ice bath; cool to room temperature, stirring occasionally.
9. 9
   Stir in 6 Tbsp.
10. 10
    pine nuts (or 3 Tbsp.
11. 11
    pine nuts for trial recipe) and vanilla.
12. 12
    Beat cream with mixer on high speed until soft peaks form.
13. 13
    Fold about 1/4 of the whipped cream into cooled rice mixture.
14. 14
    Fold in remaining whipped cream.
15. 15
    Refrigerate until ready to use.
16. 16
    Caramelized Pineapple: Heat medium skillet on high heat.
17. 17
    Add sugar; let stand until sugar starts to liquefy.
18. 18
    Cook until all sugar is liquified and golden brown, stirring constantly.
19. 19
    Reduce heat to medium; stir in pineapple until evenly coated with sugar syrup.
20. 20
    Remove from heat; cool to room temperature.
21. 21
    For each serving: Spoon 1-1/4 oz.
22. 22
    of the Caramelized Pineapple and juice into dessert dish; top with #8 scoop of Rice Pudding.
23. 23
    Garnish with a few of the remaining pine nuts.