Creamy rice pudding with coconut milk, fragrant lime leaf and warm pineapple with golden-brown edges. Toasted coconut adds a little crunch to every spoonful.
Short-grain pudding rice gives this pudding its soft, rich texture. As it cooks, the short grains release starch, which thickens the coconut milk naturally; there’s no need for cream or eggs. Coconut milk rounds out the flavor, while a pinch of salt keeps it from tasting flat or overly sweet. Lime leaf adds a citrusy fragrance without making the pudding sour. Bruise the leaf between your fingers before adding it to the pan to help release its aroma, then remove it from the rice before serving.
Cooking it gently matters more here than using high heat. Set the pan over low heat and stir regularly across the bottom and around the edges: rice can quickly stick to coconut milk, especially as the pudding thickens. The rice is ready when the grains are soft but still hold their shape. The pudding will thicken further as it cools. If it already seems firm in the pan, stir in a splash of water or coconut milk. Pudding rice is the best choice for this texture; regular long-grain rice stays looser and gives a less creamy result.
Pineapple is at its best when it smells ripe and gives slightly when pressed. Fresh pineapple is available year-round in the Netherlands, but the quality can vary from one fruit to another. Cut it into small cubes so they brown quickly and fit easily on a spoon with the pudding. A properly hot frying pan helps the edges brown before the pineapple softens. Use a roomy pan rather than crowding it: too much fruit at once releases moisture and steams instead of caramelizing. A squeeze of lime juice at the end keeps the warm, sweet pineapple tasting fresh.
Serve the pudding lukewarm if you want to bring out the contrast between the warm pineapple and soft rice, or let it cool for a firmer, colder dessert. Add the toasted coconut flakes just before eating; they soften in the pudding. For a milder coconut flavor, replace some of the coconut milk with whole milk. Store leftovers covered in the refrigerator and eat them within two days. When reheating over low heat, stir a splash of milk, water or coconut milk into the pudding and heat through, stirring.
Put the pudding rice, coconut milk, 250 ml water, 35 g sugar, salt and bruised lime leaf in a saucepan. Bring almost to a boil, stirring.
Turn the heat to low and simmer the rice gently, uncovered, for 30–35 minutes. Stir every few minutes, especially across the bottom, until the rice is soft and the pudding has thickened to a creamy consistency. If it gets too thick, stir in a splash of water as needed. Remove the lime leaf.
Meanwhile, toast the coconut flakes in a dry frying pan over medium-low heat. Toss them regularly and take them out of the pan as soon as they are lightly golden.
Heat the oil in the same frying pan over medium-high heat. Cook the pineapple cubes for 3–4 minutes, until browned on a few sides. Sprinkle over the tablespoon of sugar and cook for another 1–2 minutes, until the sugar is glossy and clings to the pineapple. Remove the pan from the heat and stir in the lime juice.
Divide the pudding among four bowls and spoon the warm pineapple on top. Sprinkle with the toasted coconut just before serving. Serve straight away, or let the pudding cool first and serve it cold.
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