Rice pudding with vanilla and caramelised pineapple



  • 175 gr. rice
  • 700 ml milk
  • 150 gr cream
  • 90 gr sugar
  • 1 lemon zest finely grated
  • 1/2 vanilla bean splitted
  • 1 pineapple cut in small pieces
  • 200 gr sugar
  • 1 star anise
  • 2 spearmint leaves finely chopped
  • salt

Cooking instructions:

Bring rice and enough cold water to cover to the boil in a saucepan or casserole. Drain, return to pan with milk, cream, sugar, lemon zest, vanilla seeds and a pinch of salt, cover, then stir occasionally over low heat until rice is tender (30-40 minutes).

For caramelised pineapple, stir sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil,  and cook until dark caramel (10-15 minutes). Reduce heat to low, add pineapple pieces  and star anise, (be careful as hot caramel will spit) and scraped vanilla pod and stir to combine. Cool to room temperature and refrigerate to develop flavours (12 hours).

Serve in small bowls with the pineapple on top and decorate with the spermint.