Pineapple rice pudding

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Everyone has an aunt or grandmother ago, the world's largest rice pudding. This is a simple dessert with simple ingredients, milk, sugar, rice, cinnamon and vanilla, raging with or without raisins, the debate. It 's always served at Thanksgiving in my family. There is something about the warmth of cinnamon, which makes it perfect for the time of the year. It 's the sense Kindling warm memories of Christmas cookies and evenings around a fire is lit.

This recipemakes it the creamy taste of rice milk in summer. The coconut pudding contains a light texture and exotic taste. The pineapple adds the right amount of tropical sweetness. This cake is in the pool while working on your tan to eat and sip iced tea. Calypso music playback, and use the little paper umbrellas for maximum enjoyment. Cinnamon and vanilla, you will not lose.

pineapple-coconut rice pudding
Serves 6

4 cups cold water
4.1Teaspoon salt
1 cup long grain rice
2 cups whole milk
1 cup coconut milk
02:01 cup sugar
8 oz can crushed pineapple in juice

Bring four cups water to a boil, stir in salt and rice with a fork. Cover and simmer longer. Stir occasionally until the rice is very tender, about 35 minutes

Add milk, coconut milk, pineapple, sugar and simmer uncovered. Stir often, until most of milk in the rice about 20 minutes.

Remove the ricePudding from heat and stir.

Pineapple coconut pudding can be served hot or cold.