Creamy Pineapple Rice Pudding
Recipe type: Pudding
It is essential that brown rice not white rice is used for this rice pudding. The milling process that rice goes through to make ‘white rice’ strips it of all its nutritional value, whilst brown rice retains a large majority as only the outer hull is removed. Brown rice is rich in selenium, which works together with the vitamin E from the coconut milk and other antioxidants to help reduce inflammation and promote a healthy hair and skin. Whilst relatively high in fat, coconut milk is a nutritious way of filling your kids with goodness, as it is far kinder on the digestive system than cow’s milk. If you make this thick enough you can cut it into wedges when it’s cold, which makes a great portable pudding for a lunch box.
Serves 4
  • 200g black or organic brown wholemeal rice
  • 250ml freshly pressed pineapple juice (Approx. half a 1.3kg pineapple)
  • 250ml coconut milk
  • ½ tsp. cinnamon (optional)
  • Remaining half of pineapple, diced
  • 200mls water
  1. Soak the rice for a couple of hours to soften.
  2. Drain.
  3. Place the rice, pineapple juice and coconut milk in a heavy based pan with 200ml of water. Bring to a boil and add the cinnamon (if using) and continue to simmer, stirring occasionally, for about 30-40 minutes until thick and all water has evaporated.
  4. Take off the heat and, put a lid on the pan and leave to cool down a little.
  5. Once cool, stir in half of the remaining freshly chopped pineapple and whizz everything it in a blender until nearly smooth.
  6. Lay out the remaining diced pineapple onto a baking tray. Gently roast at 150ºC fan/ 170ºC conventional or until it begins to go a little golden.
  7. This will take approx. 10 minutes.
  8. Serve the rice pudding warm with the roasted pineapple and a good sprinkling of cinnamon.
Recipe by EPJHealth at