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1
Rice Pudding: Bring water to boil in large saucepan on medium-high heat.
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Stir in rice and salt; cover.
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Simmer on medium-low heat 15 min.
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or until most the water is absorbed.
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Add all remaining ingredients, except pine nuts, vanilla and cream.
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Return to simmer; cook, uncovered, 30 to 40 min.
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or until thickened, stirring frequently.
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8
Place rice mixture in large metal bowl placed over ice bath; cool to room temperature, stirring occasionally.
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9
Stir in 6 Tbsp.
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10
pine nuts (or 3 Tbsp.
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11
pine nuts for trial recipe) and vanilla.
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Beat cream with mixer on high speed until soft peaks form.
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13
Fold about 1/4 of the whipped cream into cooled rice mixture.
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14
Fold in remaining whipped cream.
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15
Refrigerate until ready to use.
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16
Caramelized Pineapple: Heat medium skillet on high heat.
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Add sugar; let stand until sugar starts to liquefy.
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Cook until all sugar is liquified and golden brown, stirring constantly.
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Reduce heat to medium; stir in pineapple until evenly coated with sugar syrup.
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Remove from heat; cool to room temperature.
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21
For each serving: Spoon 1-1/4 oz.
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of the Caramelized Pineapple and juice into dessert dish; top with #8 scoop of Rice Pudding.
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23
Garnish with a few of the remaining pine nuts.
