Name: Rice Pudding with Vanilla Pineapple
Yield: Serves 6
Cuisine: British
Ingredients: the seeds of 1 vanilla pod, mixed with a splash of brandy or rum; 1 cinnamon stick; 500 ml double cream; 1 pinch of salt; 6 medium egg yolks; 1 litre full-fat milk; 1 extra sweet pineapple (Costa Rican are the best, in my opinion); caster sugar, to sprinkle; 1 vanilla pod, split lengthways; 25 g unsalted butter; 1 pinch of Chinese five-spice powder (optional); 150 g caster sugar; 250 g pudding rice; 50 g unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I know several folk who think it sacrilegious to put anything out of the ordinary into their rice pudding, but if you’re into the idea, then fried pineapple is so much more interesting than a dollop of jam.

Ingredients

1 litre full-fat milk
1 vanilla pod, split lengthways
1 cinnamon stick

Europe
United Kingdom
Dessert
April
Spring
March
Vegetarian
Gluten-free

Method

In a saucepan, gently warm the milk with the vanilla pod and cinnamon stick. Bring to the boil and add half the sugar and the pinch of salt. Add the rice and stir for about 30–40 minutes until the rice just loses its bite – a bit like risotto although not so nutty to the bite.

Mix the yolks with the remaining sugar. Heat the cream in a separate pan and pour on to the eggs and sugar (as

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Rice Pudding with Vanilla Pineapple

Ingredients

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