Tropical Pineapple-Coconut Rice Pudding

Ingredients

White rice

1 cup, uncooked

Canned pineapple chunks in juice

1 can (20 ounces)

Coconut milk

1 can (13.5 ounces)

White sugar

1/2 cup

Vanilla extract

1 teaspoon

Cinnamon

1/2 teaspoon

Salt

1/4 teaspoon

Raisins

1/2 cup

Shredded coconut

1/2 cup

Chopped nuts (optional)

1/4 cup, for garnish

Instructions

1. Prepare the white rice according to package instructions.
2. In a large saucepan, combine the cooked rice, canned pineapple chunks with their juice, coconut milk, sugar, vanilla extract, cinnamon, and salt. Stir until well combined.
3. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
4. Once the mixture begins to simmer, reduce the heat to low and let it continue to simmer for about 20 minutes. The rice should be tender and the pudding should have thickened to a creamy consistency.
5. Stir in the raisins and shredded coconut, ensuring they are evenly distributed throughout the pudding.
6. Remove the saucepan from the heat and allow the pudding to cool for a few minutes. It will continue to thicken as it cools.
7. Serve the pudding either warm or chilled. Garnish with a sprinkle of chopped nuts if desired. Enjoy the tropical, comforting sweetness!