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Pineapple Jasmine Rice Pudding

Pineapple Jasmine Rice Pudding

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  • Makes: 4 servings
  • Prep 25 mins
  • Cook 40 mins

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Ingredients

  • 2 cups pineapple juice
  • 1/2 cup finely chopped fresh peeled and cored organic Hawaiian pineapple or pineapple
  • 2 tablespoons sugar
  • 1 cup milk
  • 1/2 cup uncooked jasmine, basmati or long grain rice
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 fresh ginger, peeled and halved
  • 8 Brandy Snaps (recipe below)
  • Vanilla bean ice cream

Directions

  1. In a small saucepan, bring pineapple juice to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until juice reduces to 1/3 cup. Watch closely the last 10 minutes of cooking. Strain through a fine mesh sieve; set aside. In same saucepan, combine chopped pineapple and 2 tablespoons sugar. Cook and stir over medium heat about 2 minutes or until heated through.
  2. Meanwhile, for pudding, in a heavy medium saucepan, combine milk, uncooked rice, 1/2 cup sugar and water. Add the pieces of ginger. Bring to boiling; reduce heat. Simmer, covered, over low heat for 25 to 30 minutes or until rice is tender. Remove from heat; discard ginger.
  3. For each serving, spoon a generous 1/3 cup of rice mixture on a dessert plate. Top with about 2 tablespoons of the chopped pineapple and two Brandy Snaps. Spoon pineapple reduction around the plate. Serve each with a scoop of ice cream. Makes 4 servings.

Brandy Snaps

Ingredients

  • 1/4 cup powdered sugar
  • 2 tablespoons melted butter
  • 2 tablespoons honey
  • 2 tablespoons brandy
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt

Directions

  1. In a small bowl, combine powdered sugar, butter, honey and brandy. Stir in flour and salt; mix until smooth. Drop level measuring teaspoonfuls 3 inches apart onto greased or nonstick large cookie sheets; spread to a 1-1/2-inch diameter. Bake in a 350 degree F oven for 5 to 7 minutes or until golden brown. Let cool on cookie sheets for 1 to 2 minutes; remove and cool completely on wire racks. Freeze in airtight container to store. Makes about 20.

Nutrition Facts

(Pineapple Jasmine Rice Pudding)

Servings Per Recipe 4, sat. fat (g) 7, Fat, total (g) 12, chol. (mg) 36, pro. (g) 6, vit. A (IU) 583, iron (mg) 2, carb. (g) 96, vit. C (mg) 16, cal. (kcal) 514, calcium (mg) 162, sodium (mg) 108, fiber (g) 1

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