Pondering a pineapple

When I was growing up, fresh pineapple was a rare luxury and we all made do with tinned rings and chunks.  Who else remembers?
And, whilst not exactly the height of sophistication, a pineapple chunk and a cube of Cheddar on a stick graced many a buffet table.
Even in more recent times, pineapples were still a pricey and exotic choice.  But latterly they  have become a lot  cheaper and more plentiful and we tend to regard them as commomplace.  You are as likely to see pineapple in a school lunch box as a satsuma or a banana.

Which brings me to the one sitting in my fruit bowl...what to do with it?  Last week I made pineapple, red pepper and chilli relish, which was a real zinger with the home made fish cakes, but this week I fancied something sweet and a bit different.
Going back to memories of growing up, I recalled having pineapple rice for school lunch - watery rice pudding with a few pineapple chunks thrown in and wondered how I could bring this up to date.... and here is the answer:

½ fresh pineapple, cut into small chunks
1 can evaporated milk
1 can coconut milk
100g sugar
100g pudding rice
2 eggs

Whisk the eggs with the sugar.  Heat the evaporated milk, ideally in one of our milk pans to just below boiling and stir on to the egg mix. Add the coconut milk and mix well.
Place the pineapple and rice into the slow cooker cast iron bowl and pour the milky mixture over the top.
Cover with the lid and put onto the heater base.  Cook on LOW for 2 hours.
Switch off and allow to cool to room temperature.



I drizzled this with a caramel sauce, for sheer decadence..

Melt 100g sugar in a saucepan over a low heat until it turns brown.  Carefully add 120ml double cream and the juice of 1 lime and cook slowly until the caramel dissolves into the sauce.
Add a slug of rum and pour over your custard rice