Rice Pudding Tart with Caramelized Pineapple

Crust

• 35 to 40 gingersnap cookies, crushed (about 2 c)
• ¼ t salt
• ¼ c canola oil

Pudding

• ½ c long-grain jasmine rice
• 4 c (two cans) light coconut milk
• ¼ c sugar
• P inch of salt
• ¼ t cinnamon

Pineapple

• 1½ c fresh pineapple
• 1 t canola oil

Preheat oven to 350°F. Place gingersnaps in bowl of food processor and pulse until fine crumbs form. Add salt and blend. Pour cookie crumbs into a small bowl and stir in canola oil. Press mixture into the bottom and sides of tart pan. Bake crust until color is slightly darker and firm to the touch, about 8-10 minutes. Cool completely on wire rack.

Combine rice, coconut milk, sugar, and salt in medium, heavy bottom saucepan. Stirring constantly, bring mixture to a boil, then reduce heat to low. Continue cooking and stirring occasionally until liquid has almost completely reduced and rice is cooked, about 15 to 18 minutes. Remove from heat and stir in cinnamon.

Pour mixture into prepared tart pan and bake until pudding has set, about 10 minutes. Allow to cool on a wire rack.

Dice pineapple into ¼-inch pieces. Heat canola oil in large skillet over medium high heat and add pineapple. Cook until pineapple pieces are browned, then transfer to a small bowl and cool completely.

When tart has slightly cooled, about 15 minutes, remove from tart pan and top with caramelized pineapple.

Variations: Substitute black rice and 4 plums (pits removed, cut into ½-inch pieces) to make purple pudding. Use arborio rice with 2 medium oranges, sectioned and cut into ½-inch pieces, subbing in ½ tsp vanilla for the cinnamon.

VERDICT: Not even close to worth the effort. I had high hopes for something made out of rice pudding (one of my favorite desserts) with a gingersnap crust (one of my favorite cookies), especially since it's made with coconut milk. But it was oddly flavorless, and looked a little gross when sliced. Toss and make straight-up rice pudding instead.