This is a classic English pudding with some Thai tweaking. The sweet, aromatic flavour of the coconut milk is a perfect dessert to serve after a spicy main course.
In a heavy pan cook the rice slowly with the coconut milk and milk for about 40 minutes. When cooked and all the milk and cream have been absorbed now add the sugar, stir well and allow to get cold.
Whip the cream and fold into the rice pudding. Put into 6 rings, place on plates.
To make the caramelised pineapple, cut the rings in half and heat the oil in a frying pan and fry until brown. Turn over, sprinkle on the sugar and put to one side.
To serve, put two halves of pineapple on the side of the plate with the rice pudding and garnish with deep fried mint if you want!
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