Get spicy with this pineapple pudding recipe from Alfred Prasad at Tamarind
1. Place a non-stick frying pan over medium heat, add a teaspoon of butter and the chopped fresh pineapple and cook on gentle heat, until the edges of the pineapple are lightly browed. Remove from the pan and reserve.
2. In a saucepan, reduce the pineapple juice over medium heat. Add the cooked pineapple and simmer until most of the liquid has evaporated. Remove from the heat and cool.
3. In a clean saucepan, bring the milk to boil and add the drained rice, leave to simmer, stirring gently until the rice is done. Add sugar, raisins and condensed milk, stir gently and finish with ground cardamom.
4. Serve warm or chilled, topped with a spoon of grilled pineapple coulis.
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Recipe © courtesy of Alfred Prasad at Tamarind
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