Rachel’s Pineapple Rice Cream

For 4 to 6 people you need:

1/2 cup short grain rice

3 cups of milk

1/4 cup sugar

1 teaspoon vanilla

1 (450g) can crushed pineapple

1 cup of cream, whipped

This is a rice pudding with a difference! You are sure to like it – try it when you want a really delicious rice pudding!

Bring rice and milk to the boil in a saucepan. Turn the heat down very low, cover and cook for about 45 minutes, until the milk is absorbed.

Remove from the heat and add sugar and vanilla. Leave to cool. When cold, fold in the drained crushed pineapple and the whipped cream.

You can eat it straight away, or you can cover it and keep it in the refrigerator for several days. Eat it for breakfast!

From the recipe book Let’s Cook Some More with Alison Holst.