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.

Vegetarian Dessert Fruit Rice Pudding Pineapple

Estimated Nutrition

Calories

1690.5

kcal / serving

1690.5 kcal total

Carbs

215.3g

per serving

215.3 g total

Fat

88.6g

per serving

88.6 g total

Protein

19.4g

per serving

19.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

tbsp

Caster Sugar

Dairy

100

Butter

284

Milk

Fruits

piece

Queen Pineapple

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

squeeze

Lemon Juice

GrainsCereals

100

Rice

NutsSeeds

piece

Clove

whole

piece

Vanilla Pod

seeds only

pinch

Cinnamon

pinch

Nutmeg

tsp

Cardamom

Method

Boil for ten minutes until all milk is absorbed.

Pour the rice pudding into a bowl and serve with the pineapple in the center.

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.