Coconut Rice Pudding with Caramelized Pineapple Recipe

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt.

Bring the mixture to a boil over medium heat, stirring occasionally.

Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.

Stir in the vanilla extract and ground cinnamon until well combined.

If using, fold in the shredded coconut for added texture and flavor.

Serve warm or chilled, topped with fresh fruit if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Spice Level:

Dietary