- 100g/3½oz basmati rice
- 150ml/5fl oz double cream
- 150ml/5fl oz milk
- 1 tbsp cocoa powder
- 85g/3oz soft brown sugar
- 1 tsp clear honey
- 200g/7oz can pineapple rings, drained
- Place the rice, double cream, milk, cocoa powder, 55g/2oz of the sugar and honey into a saucepan. Slowly bring up to the boil, stirring constantly, then reduce the heat and simmer for 12 minutes until the rice is cooked.
- Carefully melt the remaining sugar in a small frying pan over a low heat. Add the pineapple rings and fry until caramelised and golden-brown.
- To serve, pack half of the rice into a coffee cup and then turn upside down onto a plate. Remove the cup, and repeat on another serving plate. Arrange the pineapple rings on top of the rice and serve.