Tropical Rice Pudding
Summer comfort food alert! This Tropical Rice Pudding recipe is perfect for a cooling, hot weather dessert that will make you feel like you’re on vacation. So good and creamy with fresh mango, pineapple, kiwi and toasted coconut.
You’ll think you’ve landed in Hawaii or the Caribbean with the fruity flavors of this creamy, classic fruit rice pudding. The tropical flavors are from fresh mango and pineapple cooked to soften and turning into a chunky sauce that is lightly sweetened and all serve chilled. Sounds like a lovely tropical breakfast, doesn’t it?
Which rice is best for rice pudding?
You can use just about any rice you like. Short grain rice like arborio has more starch so it will make the rice creamier (which is what I like). You can also use regular long grain white rice, basmati or jasmine and still achieve a delicious result.
Stove top rice pudding
This is a basic vanilla rice pudding recipe cooked in a pan on the stove top then refrigerated. It’s chilled comfort food.
The secret to the creamiest rice pudding
The creamy texture is achieved by boiling the rice in the milk instead of water. Any of your favorite rice can be used, from long grain, to jasmine and arborio. Short grain rice will be creamier because it has more starch than long grain.
To save the fuss of peeling a whole mango, I use frozen. I like to use fresh pineapple but frozen can be used also.
To enhance the flavor of vanilla, I added nutmeg (instead of cinnamon) to bring a warm, nutty flavor that will have you saying ‘mmm’ with every bite.
Dairy-free rice pudding options
If you’re sensitive to dairy, use almond, soy, cooconut or any of your favorite dairy-free milk.
This is a great make-ahead dessert rice pudding. You can make both elements a day or so ahead, then refrigerate separately in sealed containers when ready to serve.
For a little coconut crunch, I like to top it with unsweetened (you can use sweetened if you like) shredded coconut. All you have to do, is add to a dry pan and toast over low heat, stirring often until it turns golden brown.
Coconut Rice Pudding
If you want to increase the coconut flavor, add some of the untested shredded coconut to the rice as it cooks. I started doing this and it’s so good!
More Rice Pudding Recipes:
If you’ve tried this Tropical Rice Pudding or any other recipe, leave a comment (or question) below. I love to hear from my readers.