Ingredients

Steps

• Heat the cream and milk in a saucepan over medium heat until boiling.
• Add the rice and simmer for five minutes over low heat.
• Stir in the chopped pineapple and cardamom and simmer gently for ten minutes.
• Add the brown sugar and cook while stirring for five minutes until the rice is tender.
• Melt the butter in a frying pan over medium-high heat.
• Fry the pineapple slices for three minutes per side until golden brown.
• Spoon the pudding into bowls and top each with two fried pineapple slices.