Pineapple Carrot Cake Fruit Rice Pudding. You have got to try this one warm!
Do you like Carrot Cake?? This one tastes exactly like it! Of the 400+ fruit rice pudding flavours that I have made for the markets, this is still one of my Top 5 favorites!
My Pineapple Carrot Cake rice pudding is big on flavour. It has loads of fresh carrot, pineapple, raisins and is nicely spiced. I'm not kidding. Try this one warm. I can eat a whole container of it in one go, when it's warmed up. It is a relatively easy one to make. You will need either an immersion blender or an upright blender for this one to get the carrots and pineapple ground fine enough. Switch it up with some purple heirloom carrots for a change of colour & taste.
What you will Need:
22 oz pineapple chuncks
13 oz Calrose medium grain rice
12 + 1 oz coconut milk (14 oz in a regular sized tin)
12 oz sugar or brown sugar
8 oz chopped carrot
8 oz raisins
3/4 tsp ground cinnamon
1/8 tsp ground cloves
2 medium sized pots with lids
a long handled metal or wooden spoon, wire whisk (optional)
an immersion blender or upright blender
heat proof/food grade container with cover
Soak 8 oz of dried raisins in 8 oz of warm water. Set aside to absorb.
Rinse & drain 13 oz of Calrose rinse in water. Repeat 2 more times. Set aside.
Wash & chop 8 oz of carrot to a medium size.
In a medium sized pot, place the 8 oz of chopped carrot, 22 oz of pineapple chunks, 12 oz of sugar and 8 oz of water.
Set pot on the stove and bring ingredients to a medium boil, covered. Reduce the heat and continue to cook until you can insert a fork into the carrot pieces easily. Remove about a 1/2 cup of pineapple chunks from the pot and set aside.
Using an immersion blender or an upright blender, blend the carrot and remaining pineapple until finely chopped. It does not need to be pureed til smooth. This flavour is nicer if you retain a bit of the texture.
Add 12 oz of coconut milk and 12 oz of water to the blended sauce. Add 3/4 tsp of ground cinnamon and 1/8 tsp of ground clove. Allow contents to come back up to a medium boil then reduce the heat, covered and allow to simmer.
In the second pot, place 4 cups of water and 1 oz of coconut milk. Cover and bring water to a boil. Once it boils, add the rinsed and drained rice. Stir to make sure that no rice is stuck to the bottom of the pot. Reduce heat to the lowest setting. Cover and set timer for 20 minutes.
After 20 minutes, turn off the rice heat and allow it to finish cooking, covered, for an additional 10 minutes.
With the 1/2 cup of pineapple that had been removed, chop it into small chunks and add it back into the fruit sauce to give it more texture and interest.
After the 10 minutes rest. Add the hot cooked rice to the sauce and incorporate well. A wire whisk works great for that if you have one.
Once thoroughly mixed, empty the hot Pineapple Carrot Cake fruit rice pudding into a heat safe/food grade container and cover. Allow it to cool on the counter or on a wire rack for 15 to 20 minutes. Then place it in the fridge to completely cool or as I suggested earlier, just go for it. The spices come through even better when it's warm.
The rice pudding will keep covered in the fridge for up to 2 weeks or you can portion it into smaller freezer grade containers and freeze it for up to a couple of months.
Consult our How to Freeze & Thaw post for tips on doing this successfully. Consult the Simply Fruit Rice Puddings: Basic Ingredients and Basic Cooking Instructions for further information, tips and tricks.