Mulled pineapple & rum rice pudding

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

This has an almost Caribbean twist. I first made it with loads of sultanas/golden raisins which was lovely, heavy and toffee-like in its finish. The dish naturally called for pineapple, in my view, to brighten it and punctuate the sweet cloy with pineapple punch.


  • 4 tbsp dark rum
  • 75 g/ oz/heaped ½


Warm the rum in a pan and pour it over the sultanas/golden raisins. Leave them to soak for at least 3 hours or preferably overnight.

Preheat the oven to 150°C/300°F/gas 2 and grease a soufflé dish lightly with a little of the butter.

Wash the rice thoroughly, then drain