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Caramelized Pineapple Brown Rice Pudding Recipe

Making classic rice pudding with brown rice adds a tad more texture. Pineapple slowly caramelized in honey and orange juice elevates this dessert to gourmet.

Recipe: Caramelized Pineapple Brown Rice Pudding

Yields: 6 servings

Active Time: 2 Hours

Total Time: 3 Hours


For the brown rice pudding:

For the caramelized pineapple:

  • 1/2 cup coconut sugar
  • 1/2 cup freshly squeezed orange juice
  • 3 tablespoons honey
  • 1 large ripe pineapple, peeled, cored and cut into 2-inch pieces


Make the brown rice pudding:

  1. Bring 3 cups milk, rice and salt to a simmer in a heavy-bottomed medium-size saucepan.
  2. Reduce heat to low, cover and gently simmer until rice is very tender and liquid is almost all absorbed, stirring occasionally, about 1 1/2 hours.
  3. In a medium-size bowl, whisk together remaining 1/2 cup of milk, eggs and honey. Gradually stir egg mixture into rice mixture.
  4. Stir over low heat until mixture is just thickened, about 6 minutes.
  5. Transfer to a bowl, cover and refrigerate until well chilled.

Make the caramelized pineapple:

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. Stir coconut sugar, orange juice and honey together in a bowl until the sugar dissolves. Add pineapple and toss to coat. Let marinate 10 minutes.
  3. Place pineapple on prepared sheet, reserving marinade. Roast in oven for 15 minutes. Turn, brush with marinade and roast until tender and caramelized, 10 to 15 minutes.
  4. Serve reheated bowls of rice pudding with several slices of caramelized pineapple on top.

Photo credit: Paul Delmont

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