Enjoy this easy and delicious pineapple rice pudding. Creamy rice pudding topped with sweet, caramelized pineapple chunks offers a delightful tropical twist.
You'll also love my other comforting dessert recipes like this fruit crisp, this fruit cobbler or these fruit crumble bars.
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⭐️ Why this recipe works
- Tropical Flavor: Combining creamy rice pudding with sweet, caramelized pineapple creates a delightful tropical flavor.
- Creamy Texture: Using whole milk ensures a rich, creamy texture that complements the pineapple perfectly.
- Simple Ingredients: This recipe uses common pantry staples, making it easy to prepare.
- Versatile: This pudding can be served warm or chilled, making it suitable for any season.
- Kid-Friendly: The sweet, creamy pudding and fruit combination is a hit with kids.
🧾 Ingredient notes
- White rice: Forms the base of the pudding, providing texture and substance.
- Whole milk: Adds creaminess and richness to the pudding.
- Granulated sugar: Sweetens the pudding and caramelizes the pineapple.
- Vanilla extract: Enhances the flavor of both the pudding and the pineapple.
- Salt: Balances the sweetness and enhances the overall flavor.
- Pineapple chunks: Adds a sweet and tangy contrast to the creamy pudding.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Creamy Pineapple Rice Pudding recipe step-by-step
- Prepare the pineapple topping: In a medium pan, cook the pineapple chunks with granulated sugar and vanilla extract over medium heat, stirring occasionally, until caramelized and golden, about 10 minutes. Set aside.
- Combine ingredients: In a large saucepan, combine the rice, milk, ½ cup of granulated sugar, and salt. Bring to a gentle boil over medium heat.
- Simmer the pudding: Reduce the heat to low and simmer, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened, about 40-45 minutes.
- Finish the pudding: Remove the thickened pudding from heat and stir in the vanilla extract. Let it cool slightly.
- Serve: Spoon the rice pudding into serving bowls and top with the caramelized pineapple chunks.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Avoiding Skin Formation: To prevent a skin from forming on the surface of the pudding as it cools, cover it with plastic wrap, making sure the wrap touches the surface of the pudding.
- Infusing Flavors: For an extra layer of flavor, try infusing the milk with a cinnamon stick or a piece of star anise before adding the rice.
- Serving Ideas: Consider serving the pudding with a drizzle of honey or a sprinkle of toasted nuts for added crunch and flavor.
- Fresh vs. Canned Pineapple: Fresh pineapple can sometimes have more acidity than canned, so you might want to adjust the sugar level accordingly.
📖 Substitutions and variations
- Rice: Substitute white rice with brown rice or Arborio rice for a different texture.
- Sweetener: Replace granulated sugar with coconut sugar for a natural sweetener.
- Fruit: Swap pineapple with mango or peaches for a variation in flavor.
- Spices: Add a pinch of cinnamon or nutmeg for an extra layer of flavor.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled rice pudding in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the rice pudding in a saucepan over low heat, adding a splash of milk to loosen it up. Stir until heated through.
❓Recipe FAQ's
Yes, you can use natural sweeteners like honey or maple syrup as substitutes.
No, you can use any milk of your choice, including plant-based options like coconut or almond milk for a dairy-free version.
Yes, you can use leftover cooked rice. Adjust the cooking time accordingly as the rice is already cooked, and simmer until the mixture thickens.
Yes, but keep in mind that brown rice has a longer cooking time and a different texture, so the pudding may be chewier and less creamy. You may need to adjust the cooking time and liquid ratio.
Did you make this Easy Creamy Pineapple Rice Pudding? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Creamy Pineapple Rice Pudding
Ingredients
- 1 cup white rice
- 4 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract , or 1 vanilla pod, seeds scraped
- ¼ teaspoon salt
- ½ cup pineapple chunks, fresh or canned
- 2 tablespoons granulated sugar, for pineapple
- ½ teaspoon vanilla extract, for pineapple
Instructions
Make the Pineapple Topping
- In a medium pan add the pineapple chunks, 2 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract. Cook over medium heat, stirring occasionally, until the pineapple is caramelized and golden, about 10 minutes. Set aside.
Cook the Rice Pudding:
- Combine the rice, milk, ½ cup of granulated sugar, and salt in a large saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low. Simmer, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened, about 40-45 minutes.
Finish and Serve:
- Once the pudding has thickened, remove from heat and stir in the 1 teaspoon of vanilla extract. Let it cool slightly.
- Spoon the rice pudding into serving bowls, then top with the caramelized pineapple chunks.
Notes
- Rice: For the creamiest texture, use short-grain rice.
- Milk: Whole milk provides the richest flavor, but you can substitute with lower-fat milk if preferred.
- Pineapple: If using canned pineapple, make sure to drain it well before cooking.
- Serving Suggestions: Serve warm or chilled, depending on your preference. This pudding can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Julie says
I’ve got a couple questions. First, there are no directions about how to handle the lime leaf. Do you mince it and add it to rice pudding ingredients or do you add it whole and then remove it when the pudding is cooked?Second, your photo of the finished dessert includes ingredients that aren’t in the recipe. There are small pinkish sprouts; what are they? There appear to be sugar crystals that were added after caramelising the pineapple.
I made this dessert and really liked it, but I wasn’t happy with how the lime leaf played in its flavour. I’d also like to up my presentation game by including all of the garnished you used in your photo
Debs says
Hi Julie. I just add the lime leaf whole so that it's easy to pick out once the rice is cooked. There's no extra sugar on the pineapple, it's the vanilla seeds from the bean that gets added when you cook the pineapple. If you can't get a hold of vanilla beans, or they're really pricey, then you may want to check Amazon for some vanilla bean powder. It will show up like little flecks like in the photos. The pink sprout is a micro radish leaf. I grow them on my window sill at home. Not sure if you'd be able to find them in stores. But a viola flower would look gorgeous on these, and they should be very easy to get hold of.
As for not being happy with the lime leaf, you may want to leave it out if you're not a fan. It can become a little too perfumy for some people. Hope you make this again. Let me know how it goes! Thanks so much for reading and rating the recipe!
Sarah says
I just made this amazing rice pudding! Delicious and easy. Thank you.
Debs says
Thanks so much Sarah! So glad you loved it. It's one of our favourites.