Mulled pineapple & rum rice pudding

Name: Mulled pineapple & rum rice pudding
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 4
Ingredients: 150 ml/5 fl oz/scant ⅔ cup single/light cream; ½ small fresh pineapple, peeled, cored and finely diced; 75 g/2½ oz/heaped ⅓ cup pudding rice, rinsed and drained; 1 tbsp salted butter; 75 g/2½ oz/heaped ½ cup sultanas/golden raisins; 4 tbsp dark rum; ½ tsp vanilla extract; a pinch of salt; 90 g/3¼ oz/scant ½ cup demerara sugar; 3 whole cloves; ½ tsp ground cinnamon; 1 strip of pared lemon zest; a grating of fresh nutmeg; 400 g/14 oz can evaporated milk made up to 600 ml/21 fl oz/2½ cups with water

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Pimp My Rice

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.

Ingredients

4 tbsp dark rum
75 g/2½ oz/heaped ½

Dessert
Gluten-free
Vegetarian

Method

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