Rice Pudding with Pineapple Compote
Cook Time 40 Minutes + Chilling
400ml coconut milk
150g Arborio rice
70g caster sugar
1 piece of lemongrass
60g brown sugar
1 tablespoon freshly grated ginger
Place rice in a saucepan and cover generously with water. Bring to the boil and cook for 3 minutes. Drain.
Bring milk to the boil in a saucepan, along with 200ml of the coconut milk. Bruise lemongrass and add to the pot. Once boiling, add rice to saucepan and stir. 20 – 25 minutes into the cooking process, add the sugar, and the remaining coconut milk.
For the pineapple compote, peel and remove any woody knobs from the pineapple and dice it in small pieces. Place in a saucepan with the brown sugar and the ginger and tablespoon of water. Bring it to a boil then cook over low heat for 30 minutes or until golden and tender.
Divide half of the pineapple compote into 6 glasses, cups or ramekins, and then spoon in the rice pudding. Top with a little more pineapple compote. Refrigerate until set.