See how we reimagined a classic recipe from our February 1976 issue into a dreamy tropical delight.

Tropical Rice Pudding
Credit: Photo: Iain Bagwell

The original: a congealed salad meets rice pudding that fits modern times like a leisure suit. Can you believe we made the far-out suggestion to serve it as both salad and dessert? Sorry, we must have had a late night at the disco. The remake: a breezy, tropical take on rice pudding with a sunshiny attitude. We cut the gelatin and replaced the canned fruit with fresh. Can you dig it?

Recipe Revival: Tropical Rice Pudding

2 cups cooked long-grain rice
4 cups milk
3/4 cup sugar
1/2 tsp. table salt
1 cup heavy cream
2 large eggs
1 cup coarsely chopped fresh pineapple*
1 Tbsp. firmly packed
orange zest
1 Tbsp. firmly packed
lemon zest
1 tsp. orange extract**

Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs

1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high seat, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, 20 to 25 minutes or until milk is reduced by half and rice

is very tender.

2. Meanwhile, whisk together cream and eggs. Whisk 2 Tbsp. hot rice mixture into cream mixture. Reduce heat to low; stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat;

stir in pineapple and next 3 ingredients. Serve hot or cold with desired toppings.

*1 (8-oz.) can pineapple tidbits, drained, may be substituted.

**Vanilla extract may be substituted.

Makes 8 servings. Hands-on 40 min., Total 55 min.