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.
13 Comments on “Tropical Rice Pudding”
Comfort food with a fruity twist, sounds fantastic!
I totally agree – I like my sweet treats to be light! As soon as I saw the title, I thought, Ooo…! I LOVE rice pudding – it’s one of my very favorite desserts, but I’ve never had it with the tropical fruit topping… why?! I have no idea! But this is something I absolutely need to try!
My mouth is watering at the sound of that kiwi-mango-papaya combo, Janette!
I always loved traditional rice pudding when I was a child – love this updated spring summer version! 🙂
Love this tropical rice pudding! Looks yum! I have read about this a2 milk and I agree with you.
What a delicious and light dessert! Especially when on diet like I am right now!
MMm this sounds so lovely! I have to confess rice pudding is not something I’ve ever made before. I need to remedy this!
Your recipe sounds delicious and the pictures, beautiful! Such a yummy combination with the fruit.
You brought me right back to Asia with this delicious rice pudding! Love it!
Ohhhhh yummyyyyyyy! I love rice pudding and I love exotic fruit, and I love mango rice pudding too! 😀
I am suddenly craving rice pudding
I recently had a topical rice pudding at a fast food place and I really liked it! Yours looks amazing of course! Need to get some A2 milk!
Yummy yum yum! This looks awesome. I think rice pudding might be one of my favorite comfort foods, and you’ve made it even better with tropical fruit! Awesome!
I have begun to see that A2 milk in the store and was curious about it. I always make my rice pudding as you do, by boiling the arborio in milk instead of water, for a better flavor.