This tropical rice pudding is full of flavor and easy to make! Rice pudding combine with the flavors of orange, pineapple, coconut and toasted pecans is creamy, delicious , and just the right amount of sweet!
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I don’t know about you but there are certain things I almost always have in my pantry, and I have my go-to ways of using them. My family, especially the teenager, are huge fans of Asian food and flavors, and my little man would eat rice almost every meal of the day.
Sometimes though, inspiration strikes and you see some of your favorite ingredients in a new way and decide to try something completely different with them! You could say the fact that I often leave things out when I’m finished cooking with them can be a great asset… not a mess!
Recently I whipped up a quick stir fry for dinner, something I love to have Minute® Rice on hand for so that I can have dinner on the table quickly on busy evenings, and I threw some Dole® pineapple in to give it just a touch of sweet flavor. Well the next day when I was cleaning up my mess from the previous evening I thought I should try and make rice pudding, one of my hubby’s favorites, with Minute Rice. Then I looked at the can of pineapple and thought… oh tropical rice pudding.
Then real genius struck… what would happen if I added a little Kikkoman® Orange Sauce to the mix? A little pineapple, a little orange, a little Asian flair?
My thinking always seems to fall back to “why not?” and I give it a try. Then things like this tropical rice pudding are born.
And this?? Oh my, I am super glad I tried it. You see unlike my husband I am not a huge fan of rice pudding, it’s ok but not something I get real excited about. But this recipe? I am excited about! I love, love, love the way the pineapple cuts the richness of the pudding just enough, the orange sauce adds a little sweetness and a little tang that is just perfect, and top that off with my favorite toasted coconut and pecans and my friends you have a winner!
It’s easy too! I always thought rice pudding was a little labor intensive but it comes together pretty quickly and with just a few ingredients! Plus it’s a great way to whip up dessert with the same ingredients you have out for dinner already! Win-Win!!
If you don’t have these handy already, stock up on them the next time you visit your local Wal-Mart!
Here’s what you’ll need for this tropical rice pudding –
3- Cups Milk
1- Cup Minute Rice
1/4 – Cup Sugar
1/2- tsp Salt
16 oz – Dole Crushed Pineapple in juice ( optional pineapple slices for garnish)
4- Tbsp Kikkoman Orange Sauce
1/4 Cup Coconut
1/4- Cup Pecans
In a large saucepan combine milk, rice, sugar and salt and bring to a boil. Be careful because milk tends to like to foam up and boil over when it’s heated so keep an eye on it, stirring it and turning down the heat if it gets too foamy. Once you’ve brought it to a nice low boil, let it simmer for about 6 minutes stirring occasionally.
While your rice and milk mixture is simmering beat your eggs and vanilla together in a bowl.
Now turn down the heat to low (no boiling) and scoop a small amount of your rice mixture into your bowl full of eggs. I did about 3 large spoonfuls one at a time. Your warming your eggs up a bit nice and slow. So stir one spoonful in then the next 2.
Once that’s done you want to very slowly add your eggs into your rice mixture still on the stove, just pour them gradually stirring as you do. We want nice creamy pudding, not egg drop soup here! Once the eggs are well incorporated keep stirring over low heat for about 3 minutes.
That’s it, your rice pudding portion of the recipe is ready! Set it aside to cool while we take care of everything else!
This part is optional, a total matter of taste preference but I love my coconut and pecans toasted. If you don’t you can certainly skip this part. If you do, get your oven preheating to 350 then spread your coconut and pecans out on a baking sheet.
Pop them in the oven for about 10-15 minutes, giving them a little stir halfway through the cooking time.
While they’re cooking drain you pineapple thoroughly.
Now that you’ve got everything good to go, its time to assemble this tasty dessert. Now layered mine an a pretty glass but you can always use a bowl, it will taste just as good!
Stir about 2/3 of your pineapple, your Orange Sauce, and toasted coconut into your rice pudding. Now place a spoonful at the bottom of your serving dish.
Top that with a layer of pineapple.
Now sprinkle on your coconut, and pecans, and give it a little drizzle of Orange sauce.
Now finish it off with another thick layer of pudding. Garnish it with a slice of pineapple and a sprinkling of coconut and pecans!
There it is, ready to go!! Your new favorite tropical rice pudding! If you want to make this ahead of time just keep it in an airtight container in the fridge! It is the perfect way to use your favorite ingredients to create a new delicious taste combination!