Name: Coconut Rice Pudding with Ginger-Pineapple Compote & Cashews
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup cashews, roasted unsalted; 1 ½ (398 ml) cans coconut milk; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1 ½ lemons; 1 ½ small pineapples; 355 ml whole milk; brown sugar; cinnamon, ground; salt; vanilla extract; water

Coconut Rice Pudding with Ginger-Pineapple Compote & CashewsCoconut Rice Pudding with Ginger-Pineapple Compote & Cashews — a 40-minute dessert recipe with 12 ingredients, serving 6.Ingredients

⅓ cup cashews, roasted unsalted

1 ½ (398 ml) cans coconut milk

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1 ½ lemons

1 ½ small pineapples

355 ml whole milk

brown sugar

cinnamon, ground

salt

vanilla extract

water

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add coconut milk, water, sugar, vanilla, salt, and cinnamon. Set over medium heat and bring to a simmer, stirring frequently.

Once the liquid comes to a simmer, cover the saucepan, and reduce heat to low. Cook rice, undisturbed, until liquid is fully absorbed, 15-18 minutes.

Meanwhile, wash and dry the fresh produce.

Cut off skin from each pineapple; quarter, core, and medium dice the flesh. Place in a large pot.

Zest and juice lemons into the pot with the pineapple.

Peel and mince ginger. Add to the pot, along with sugar and water, then stir to combine. Cook over medium heat, stirring occasionally, until pineapple is soft and juicy, 5-6 minutes.

Once the pineapple is soft, crush with a fork or potato masher; continue to cook, stirring occasionally, until compote thickens, 4-5 minutes more. Remove from heat and cover to keep warm.

When the rice is done, remove from heat. Add milk to the pan, stir to combine, and let it stand, still covered, for 5 minutes.

Meanwhile, roughly chop cashews.

To serve, divide rice pudding between bowls, then top with pineapple compote and cashews. Enjoy!

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