Pineapple Rice Pudding

Whenever we go to Chow there is a race on to finish. To finish the mains and get to the dessert. Yes, yes the mains are outstanding. From a single dish of Duck salad to the long plates which are great for sharing, they are all fantastic. However nothing beats the Pineapple Rice Pudding and this is a version of it that I have come up with. It is supposed to make about 8 cups, but when it comes to rice pudding, every batch is a single serve reluctantly shared.

Ingredients

1 can coconut milk
2 eggs lightly beaten
1/4 cup caster sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup sushi rice
1/4 + 1/4 pineapple
1 + 1 tablespoon butter
1 + 1 tablespoon white or dark rum
1 + 1 tablespoon brown sugar

Method

Preheat your crockpot on high with boiling water for 20 minutes.

In a bowl, mix the coconut, eggs, sugars, cinnamon, nutmeg and salt. Drain the water from the crockpot before adding the coconut mix and the rice. Stir to combine and cover.

Peel and core the first pineapple half. Slice into quarters length ways and then into sections about 5mm thick. In a non-stick fry pan over a medium heat, add the butter, and when the foaming has stopped, add the pineapple and the sugar. Toss to coat the pineapple before adding the rum. Be careful when adding to make sure that the rum does not ignite and never tip rum straight from the bottle.

Saute until the rum has dissolved and the pineapple is heated through and just starting to be cooked. Add the pineapple to the crockpot and allow to cook for at least 3 and about 4 hours.

Just prior to serving, repeat the procedure with the remaining pineapple and serve over the rice.