Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rice and Corn Pudding with Pineapple

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Rice and Corn Pudding with Pineapple

Article excerpt

The fresh pineapple cuts through the richness. Don't like it spicy? Leave out the chilies. Chef Scott Wallen who made the dish suggested charring the corn in the salad, a splendid idea. Do it if you have a few more minutes.

cup Arborio rice

teaspoon kosher salt

2 cups whole milk

1 (14-ounces) can sweetened condensed milk

1 cups corn kernels

1 teaspoon vanilla extract

teaspoon ground cinnamon, plus more for sprinkling

Pineapple-Corn Salad

pineapple, peeled, cored, cut into -inch pieces

1 cup corn kernels

2 tablespoons fresh lime juice

2 tablespoons honey

teaspoon ancho chili powder

teaspoon cayenne pepper

Pinch of cinnamon

Put rice and salt in heavy Dutch oven. Add 5 cups water and bring to boil over medium-high heat, stirring often. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.