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Everyone has an aunt or a grandmother who makes the world's largest rice pudding. It is a simple dessert with simple ingredients, milk, sugar, rice, cinnamon and vanilla, with or without raisins, the debate rages on. It is always served at Thanksgiving in my family. There's something about the warmth of cinnamon, which makes it perfect for this time of year. It ignites the senses, the kindling memories of warm cookies Christmas and evenings around a fire.

This recipe makes the taste of creamy rice pudding in the summer. Coconuts gives the pudding a lighter texture and taste exotic. The pineapple adds the perfect amount of gentle rain. This dessert is to be eaten by the pool while working on his tan while sipping an iced tea. Playing the calypso music and to use small paper umbrellas for maximum pleasure. Cinnamon and vanilla will not even be missed.

Pineapple and Coconut Rice Pudding
Serves 6 People

4 cups cold water
1 / 4 c. Tea Salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
1 / 2 cup sugar
8 ounces crushed pineapple in natural juice

Bring 4 cups water to a boil, add salt and mix the rice with a fork. Cover and simmer over low heat extra. Stir occasionally until the rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple and sugar, let simmer uncovered. Stir frequently until most of milk is absorbed by rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pudding coconut pineapple can be served hot or cold.

Katherine Montalto
katherinechef@hotmail.com
http://www.chef-katherine-m.com
Katherine Montalto is a graduate of the Illinois Institute of Art Culinary program. She has worked as event planner, a private chef and caterer. Katherine enjoys working in her ever expanding kitchen garden and keeping a journal of all its progress. She has written recipes and culinary articles for numerous online publications.

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