PUDDING - RICE

By akselden

Refrigerate 4-6 hours or overnight.

Ingredients

• 1 C. diced pineapple
• 3 T. plus 2 tsp. unsalted butter, divided
• 1/3 C. long-grain rice, lightly toasted
• 4 C. milk
• 1/2 C. sugar
• 1/8 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/2 C. sliced star fruit
• 2 T. chopped candied ginger

Details

Servings 12

Preparation

Step 1

1. Heat oven to 300°F.

2. In medium saucepan saute pineapple in 1 T. butter over medium heat until fruit is softened, 4-5 minutes. Put in bowl and cover with plastic wrap; set aside until ready to serve.

3. Butter 1 1/2 qt. ovenproof casserole dish with 2 tsp butter. Sprinkle rice on bottom of dish. In medium bowl combine milk, sugar, salt and nutmeg. Pour mixture over rice. Cut remaining 2 T. butter into small pieces and stir into rice mixture.

4. Place in heated oven and bake, uncovered, for 2 1/2 hours stirring every 15 minutes for the first 1 1/2 hours. Let cool to room temperature. Cover with plastic wrap and refrigerate 4-6 hours or overnight.

5. To serve, spoon rice pudding into dessert bowls and top with pineapple, star fruit and ginger.