Tropical Rice Pudding

Name: Tropical Rice Pudding
Ingredients: 2 cups cooked long-grain rice; 4 cups milk; 3/4 cup sugar; 1/2 teaspoon table salt; 1 cup heavy cream; 2 large eggs; 1 cup coarsely chopped fresh pineapple*; 1 tablespoon firmly packed orange zest; 1 tablespoon firmly packed lemon zest; 1 teaspoon orange extract**; Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs

11 ingredients

4 steps

Ingredients

2 cups cooked long-grain rice
4 cups milk
3/4 cup sugar
1/2 teaspoon table salt
1 cup heavy cream
2 large eggs
1 cup coarsely chopped fresh pineapple*
1 tablespoon firmly packed orange zest
1 tablespoon firmly packed lemon zest
1 teaspoon orange extract**
Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs

Directions

1

Bring first 4 ingredients to a simmer in a large saucepan over medium-high seat, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, 20 to 25 minutes or until milk is reduced by half and rice is very tender.
2

Meanwhile, whisk together cream and eggs. Whisk 2 Tbsp. hot rice mixture into cream mixture. Reduce heat to low; stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat; stir in pineapple and next 3 ingredients. Serve hot or cold with desired toppings.
3

*1 (8-oz.) can pineapple tidbits, drained, may be substituted.
4

**Vanilla extract may be substituted.