Recipe

Coconut Rice Pudding

100g pudding rice

Rinse the rice pudding for a minute in a sieve under cold running water.

Poached and caramelized pineapple

Peel the pineapple and remove the “eyes”. Quarter, remove the core and cut the pineapple into 3cm slices. Place in the pineapple juice and gently simmer until the pineapple is just done. Remove pineapple and add the sugar to the liquid. Boil until thick and syrupy and return the pineapple to the liquid and mix well.

Candied puffed rice

50g castor sugar

Heat the sugar and water over high heat in a pan until the sugar turns to a golden caramel liquid – don’t stir. Remove from heat and mix in the crispies and coconut. Turn onto a sheet of parchment and cool.

Spoon the rice pudding into bowls, top with some pineapple ( any leftover will keep in the fridge for a week) and scatter over some of the candied puffed rice.