Roasted Pineapple with Rice Pudding

Whole spiced pineapple caramelized in butter and sugar, served atop creamy milk-boiled rice pudding infused with cardamom and vanilla.

Cook Time

25 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tbsp

Brown Sugar

1
tbsp

Caster Sugar

Dairy

100
g

Butter

284
ml

Milk

Fruits

1
piece

Queen Pineapple

skin, base and top removed, left whole with leaves on

1
squeeze

Lemon Juice

GrainsCereals

100
g

Rice

NutsSeeds

10
piece

Cloves

whole

1
piece

Vanilla Pod

seeds only

1
pinch

Cinnamon

1
pinch

Nutmeg

1
tsp

Cardamom

Steps

Preheat the oven to 220°C.
Stud the pineapple all over with the cloves.
Heat butter, brown sugar, vanilla, cinnamon, nutmeg, and lemon juice in a saucepan until thick.
Add the pineapple to the sauce and cook until lightly caramelised.
Place rice in a separate pan and cover with 284ml of milk.
Add cardamom and caster sugar then bring to the boil.
Boil for ten minutes until all milk is absorbed.
Pour the rice pudding into a bowl and serve with the pineapple in the center.