- ½ pineapple, cored and cut into cubes
- 50g/1žoz caster sugar
- 200ml/7fl oz milk
- 1 vanilla pod, seeds removed
- 30ml/1fl oz cream
- Place the pineapple cubes and caster sugar in a large bowl and mix together so that the pineapple is coated with the sugar.
- Place a small frying pan over a medium heat and add the pineapple cubes and sugar to the pan. Cook for ten minutes, keeping the pineapple cubes moving as the sugar begins to caramelise evenly.
- To make the rice pudding, place all of the ingredients into a medium saucepan and bring the mixture to the boil. Reduce the heat to a simmer and cook for eight minutes, stirring regularly, until the rice has softened.
- To serve, place the rice pudding in a bowl and place the caramelised pineapple on top.