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Rice Pudding: Pineapple Coconut Rice Pudding

Source of Recipe

THE NEW SOY COOKBOOK, Lorna Sass


List of Ingredients

2 c Water
1/4 lb Dried pineapple rings unsweetened or sweetened, about one cup
1/4 c Rum optional
1/2 c Unsweetened grated dried coconut OR up to 2/3-cup
2 ts Ground cinnamon
1/4 ts Salt
1 c White basmati rice
1 qt Soy milk
Maple syrup if desired
Cinnamon if desired


Recipe

In a large, heavy saucepan, bring the water and dried pineapple to a boil. Cover, turn off the heat and let sit until the pineapple is soft, about 10 minutes. Remove the pineapple with a slotted spoon to a clean work surface. When cool enough to handle, chop the pineapple coarsely or snip each ring into seven or eight chunks. Set aside.

Return the water to a gentle boil and stir in the rum, if using, coconut, cinnamon, salt, rice and pineapple bits. Add the soy milk and return to a boil. Immediately reduce the heat to low (or the soy milk will froth up and boil over), cover and simmer until the rice is very tender, about 25 to 30 minutes.

When rice is tender, turn off the heat. Give the mixture a good stir, and let the pudding sit, uncovered, for a few minutes to cool and thicken slightly. Add maple syrup or another sweetener to taste, if desired. Sprinkle each portion with a light dusting of cinnamon, if desired. Serve warm, at room temperature or chilled.

Makes 6 servings; about 1 cup each.