This recipe is so creamy, you won’t believe it’s dairy free. Coconut flakes, baked pineapple, and orange peel all go into this tropic cup of sweet arborio rice.
Tropical Rice Pudding
1 cup Arborio rice (used for risotto)
1/2 cup flaked coconut (I will never use another flaked coconut after trying the Bob’s Red Mill brand)
2 1/4 c. almond milk
3 slices of orange peel
pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 c. sugar
1 Tablespoon vegan butter (such as earth balance)
1/2 pineapple cut into 1/4″ slices and baked on parchment or a silpat, at 425 degrees for 28 minutes, just to caramelize the edges.
combine the rice, flaked coconut, orange peel, and almond milk into a small sauce pot
turn the heat to high, while it is heating, add the spices and sugar, stir and bring to a boil.
Turn the heat to low, cover and simmer for 22 minutes. DO NOT lift the lid to take a peek!!
When the time is up, the rice should be soft and the liquid absorbed. Remove the orange peels. Add the butter and with a spatula fold it into the rice to melt.
Here you can chop up the baked pineapple and fold it in as well. I reserved a few pieces and some of the orange peel to use as a garnish.
This is a great dessert to scoop into little cups and serve at parties or eat a giant scoop all to yourself. This truly tastes great warm or chilled !