Piña Colada Rice Pudding
All the flavors of the popular tropical cocktail go into this yummy rice pudding dessert.
2 cups cooked rice
2 cups milk
1/4 cup coconut milk
1/4 teaspoon salt
1/4 cup rum - divided use
1 teaspoon cornstarch
2 tablespoons firmly packed brown sugar
1 (8-ounce) can pineapple chunks with juice
1 teaspoon butter or margarine
1/4 cup flaked coconut for garnish (optional)
Maraschino cherries for garnish (optional)
- Combine rice, milk, coconut milk and salt in 3-quart saucepan. Cook, stirring occasionally, until thick and creamy, about 25 minutes. Remove from heat. Add 2 tablespoons rum.
- Mix cornstarch, brown sugar, and pineapple with juice in small saucepan. Cook, stirring often, until clear and thickened. Remove from heat; add butter and 2 tablespoons rum.
- Spoon pudding into dessert dishes and top with pineapple sauce. Garnish with coconut and cherries, if desired.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.