Chilled coconut rice pudding with caramelised pineapple

Ingredients
    800ml coconut milk
    300ml milk
    120g caster sugar
    1/2 cup (110g) arborio rice
    1 cinnamon stick
    1 stick lemongrass, bruised
    2 star anise
    Toasted coconut flakes, to serve
    Caramelised pineapple
    1 small pineapple, peeled, cored, flesh cut into chunks
    50g unsalted butter
    1/3 cup (80ml) golden syrup
    1 tsp ground cinnamon
    4 tbs (1/3 cup) light brown sugar

Method
Preheat the oven to 200°C.

To caramelise the pineapple, place it in a glass or ceramic baking dish. Place remaining ingredients in a small saucepan over low heat, stirring until the butter is melted. Pour over the pineapple. Bake for about 20 minutes or until the pineapple is golden and caramelised. Set aside to cool.

While the pineapple is cooking, place the coconut milk and milk in a saucepan with the sugar, rice, cinnamon, lemongrass and star anise. Cook over low heat, stirring every few minutes, for about 20 minutes or until rice is cooked and most of the liquid is absorbed. Discard cinnamon, lemongrass and star anise. Set aside to cool slightly.

To serve, place rice pudding in serving bowls and top with caramelised pineapple. Drizzle with pineapple juices and sprinkle with toasted coconut.

delicious. - February 2004
Recipe by Valli Little