Drunk and Tropical Rice Pudding
Try this Drunk and Tropical Rice Pudding recipe, or contribute your own.
Try this Drunk and Tropical Rice Pudding recipe, or contribute your own.
- granulated sugar 1/2 cup (100g)
- plant milk of your choice (full fat canned coconut but for the regular - reduced fat, i use rice milk) 4 cups
- arborio rice 1/2 cup + 1 tablespoon
- sugar 6 tablespoons or 5 packets of stevia
- vanilla bean 1 or 2 teaspoons pure vanilla extract
- dark raisins 1/3 cup
- your favorite rum 4 tablespoons (60ml)
- for the pineapple rum salsa
- fresh pineapple 1 cup minced fine
- raisins 1/4 cup minced fine
- dark rum 1 cup (237ml)
- for the garnish:
- optional coconut whipped cream *reddi wip or homem
- coconut lightly toasted 1/2 cup
- 1 recipe coconut shortbread cookies recipe below
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- For the Rice Pudding: Soak the raisins in rum overnight preferably, then drain but reserve the rum for the pineapple rum salsa.
- Combine the plant milk with the arborio rice, scraped vanilla bean pod *if using* and the sugar in a medium heavy bottom sauce pot.
- Bring to a boil stirring often, then reduce heat to medium and simmer stirring occasionally for about 30 minutes until thick.
- Add the drained raisins, the stevia if you are using that instead of sugar and remove the vanilla bean pod. (Add the vanilla extract now if you are not using the bean)
- Divide the rice pudding into the acetate lined molds *as shown in the video and then place a baked and cooled coconut shortbread firmly into each one.
- Refrigerate for at least 2 hours until firmly set and cold before unmolding.
- Serve with Pineapple Rum Salsa, recipe follows.
- Pineapple Rum Salsa: Combine the sugar with the reserved rum and the additional 1 cup of rum.
- Bring to a boil over high heat, then reduce heat to a low simmer and reduce to about ½ its volume, it will start to get slightly thick and syrupy.
- Add the minced pineapple and raisins and cool, pour over rice pudding before serving.
A Tropical Escape in Every Bite: My Drunk and Tropical Rice Pudding Adventure
As a busy professional, finding time for elaborate cooking can be a challenge. But even on the busiest days, I crave moments of delicious indulgence. That's where this Drunk and Tropical Rice Pudding comes in. It's a surprisingly simple dessert that feels utterly luxurious, perfect for a quick treat or an impressive end to a dinner party. The recipe’s ingenious blend of creamy rice pudding infused with rum, complemented by a vibrant pineapple rum salsa, transports you to a tropical paradise with each spoonful.
The beauty of this recipe lies in its adaptability. The base rice pudding is incredibly versatile. I often experiment with different plant milks; full-fat coconut milk creates a wonderfully rich pudding, while rice milk offers a lighter texture. The sweetness can be adjusted to your preference; I usually opt for a subtle sweetness, letting the rum and pineapple shine through. The addition of dark raisins adds a delightful chewiness and a touch of sophistication. And, of course, the rum is non-negotiable – it's the key to that delightful boozy kick that elevates this dessert from ordinary to extraordinary.
Making the rice pudding itself is remarkably straightforward. The soaking of the raisins in rum overnight infuses them with flavour, adding another layer of deliciousness to the final product. The simmering process is relatively hands-off, allowing you to attend to other tasks while the pudding thickens beautifully. I love the process of layering the pudding and the coconut shortbread in individual molds. It adds an elegant touch, perfect for entertaining guests or simply treating yourself to a special occasion. The pineapple rum salsa is a brilliant counterpart to the richness of the pudding. The vibrant flavour of the pineapple cuts through the sweetness of the pudding, while the rum adds a delightful boozy tang.
The coconut shortbread adds a delightful textural contrast to the creamy rice pudding. I usually make a batch ahead of time and store them in an airtight container. They're incredibly versatile and can be enjoyed on their own or used in other desserts. The toasted coconut garnish adds a final touch of visual appeal and a subtle nutty flavor that complements the other elements of the dessert. But even without the garnish, this pudding is a showstopper.
Beyond its deliciousness, this recipe allows for a great deal of creative experimentation. Feel free to swap out the pineapple for other tropical fruits such as mango or passion fruit. Or, try adding different spices like cinnamon or nutmeg for a more complex flavor profile. The possibilities are endless! This Drunk and Tropical Rice Pudding recipe has become a regular staple in my culinary repertoire, a quick and easy way to bring a taste of the tropics into my busy life. It's a delightful reminder that even amidst a hectic schedule, taking a moment to savor something delicious is entirely worthwhile.
Tips and variations:
- For a vegan option: Ensure all your ingredients are vegan-friendly. Most plant milks work well, but coconut milk creates a particularly creamy texture.
- Adjust the sweetness: Taste the pudding as it simmers and adjust the sugar or stevia to your liking.
- Experiment with spices: Add a pinch of cinnamon, nutmeg, or cardamom to the rice pudding for a warm, comforting flavor.
- Make it ahead: The rice pudding can be made a day or two in advance, making it perfect for entertaining.
- Garnish creatively: Get creative with your garnishes! Fresh berries, toasted nuts, or a drizzle of caramel sauce all make delicious additions.
- Use different rum: Experiment with different types of rum to find your favorite flavor profile.
- Add other fruits: Substitute or add other tropical fruits to the salsa like mango, passion fruit, or guava for a unique twist.
- Gluten-free option: Use gluten-free coconut shortbread or omit it entirely.
This recipe is more than just a dessert; it's a journey to a tropical island, a taste of relaxation and indulgence, all in a simple, yet unforgettable dish.
