Tropical Rice Pudding

A creamy and comforting summer dessert topped with tropical mango, pineapple and kiwi.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Additional Time 1

Total Time 1 35

Servings

Calories 420

1 ½ cups (180 grams) fresh mango chunks (fresh or frozen)
1 ½ cups (180 grams) fresh pineapple chunks
1 tablespoon granulated sugar
2 tablespoons unsweetened shredded coconut If you want to add more coconut to the rice pudding, add 2 tablespoons to the rice as it cooks.

4 cups (2 pints) whole milk
1 cup (200 grams) short grain white rice Short grain rice contains more starch and will give you a creamier texture. You can use long grain rice if you like.
½ cup (100 grams) granulated sugar
½ teaspoon freshly grated nutmeg
¼ teaspoon salt
2 teaspoons vanilla extract
2 kiwi peeled and chopped

To a small saucepan add the mango, pineapple and sugar. Heat over medium heat until it starts to lightly bubble. Cook for 8-10 minutes until the fruit is softened and is saucy. Transfer to a contain and allow to come to room temperature, then refrigerate.
To a clean, dry pan add the coconut over low heat. Toast, stirring often until evenly golden brown. Transfer to a bowl and set aside.
Add the milk, rice, sugar, nutmeg, salt and vanilla to a saucepan and heat over high heat and stir. Bring to a simmer and reduce heat to medium low, cover and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together.
Transfer to a bowl and cover with plastic wrap placed directly onto the pudding so a skin doesn't form. Refrigerate along with the cooled fruit for 1 to 2 hours.
Serve the rice pudding topped with the mango/pineapple sauce, fresh kiwi and shredded coconut.