Rice Pudding With Caramelized Pineapple

RICE PUDDING WITH CARAMELIZED PINEAPPLE

Prep: 10 minutes
Cook: 5 minutes
Makes: 3 cups, 6 servings

Arborio rice is available in large supermarkets and online. Do not substitute regular white long grain rice, or you will have mushy rice pudding.
Ingredients:
1 1/2 cups skim milk
1 cup arborio rice
Pinch salt
1/2 cup half-and-half
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg and/or ground cardamom, optional
2 tablespoons butter
2 tablespoons brown sugar
1/2 ripe pineapple, diced, about 2 cups

Directions:
1. Put 1 cup of the milk, the rice, salt and 1/2 cup water into the pressure cooker. Close and lock the lid. Cook 3 minutes on high pressure. Let pressure drop naturally for 10 minutes. Then quick release steam.

2. Uncover the pot; turn on the saute function. Stir in remaining 1/2 cup milk, plus the half-and-half and granulated sugar. Saute, stirring, until sugar dissolves, about 3 minutes. Turn off heat; stir in vanilla, cinnamon and optional spices.

3. Melt butter in medium skillet; stir in brown sugar until dissolved. Stir in pineapple; cook until glazed, about 2 minutes. Remove from heat.

4. Serve rice pudding warm topped with the pineapple.

Note: I like cold rice pudding. Refrigerate it a few hours. Serve in small bowls with a generous drizzle of cold milk or half-and-half.

Nutrition information per serving: 282 calories, 6 g fat, 4 g saturated fat, 18 mg cholesterol, 52 g carbohydrates, 25 g sugar, 5 g protein, 71 mg sodium, 2 g fiber

Stovetop method: Put 1 cup skim milk, the rice, salt and 1 1/2 cups water into a medium saucepan. Heat to a boil. Reduce heat to very low. Cook, tightly covered, on low, stirring often, until rice is tender, about 20 minutes. Uncover and stir in 1/2 cup skim milk, half-and-half and sugar. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat, and stir in vanilla, cinnamon and optional spices.