Did you know that August 9th is National Rice Pudding Day?! I didn't, at least not until this morning while scrolling through my Instagram feed. Because I love all things rice pudding, what better way to celebrate this food holiday than with Piña Colada Arroz con Leche? This is a delicious summertime dessert that can be enjoyed warm--topped with toasted coconut, or served cold--topped with a dollop of whipped cream and a maraschino cherry just like a piña colada cocktail.
If you love arroz con leche as much as I do and are looking for a delicious way to celebrate National Rice Pudding Day, be sure to check out some of my favorite rice pudding recipes:
- Traditional Arroz con Leche
- Apple-Cinnamon Arroz con Leche
- Mexican Chocolate Arroz con Leche
- Pumpkin Spice Arroz con Leche
Piña Colada Arroz con Leche
(Pineapple-Coconut Rice Pudding)
- 1 cup long-grain rice, uncooked
- 1/4 teaspoon salt
- 1 (3-inch) cinnamon stick
- 2 cups water
- 1 (20 oz.) can crushed pineapple, undrained
- 3-1/2 cups milk
- 1 cup shredded coconut
- 1/2 cup cream of coconut
- 1/3 to 1/2 cup granulated sugar (optional)
- Ground ginger (for garnish)
Bring the rice, water, cinnamon stick, and salt to a boil with the undrained can of crushed pineapple over high heat in a Dutch oven or 3-quart saucepan; reduce heat to low. Cover saucepan and let simmer, stirring occasionally, for 10 to 15 minutes or until most of the water has been absorbed and any remaining water has thickened slightly.
Stir in the milk and shredded coconut. Cover and let simmer, stirring occasionally, for about 15 minutes or until the milk begins to boil. Stir in coconut cream. Cover and continue to simmer for another 10 minutes. Sweeten with granulated sugar, if desired. Remove from heat and let cool slightly. The piña colada arroz con leche will continue to thicken as it cools.
Serve warm topped with toasted coconut and a pinch of ground ginger. Or serve cold topped with a dollop of whipped cream and a maraschino cherry. Enjoy!