• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Market Guide (fruit & veg)
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Paris Pâtisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Videos
  • French Food Guides
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home • Recipes • Classic French Dishes

    Caramelised Pineapple Rice Pudding (Riz Condé)

    Published: Feb 8, 2019 · Modified: Feb 6, 2023 by Jill Colonna19 Comments

    Jump to Recipe Print Recipe

    Rice pudding served "à la Condé" on top of caramelised pineapple and topped with passion fruit. A light dessert for any occasion. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding! Inspired by the Condé Pineapple dessert, normally served as one big dessert.

    caramel pineapple rice pudding

    My Gourmet Challenge Near Paris

    I love a gourmet challenge - as you can tell from my latest Vegan Raspberry Macarons. However, you may recall in my latest newsletter, our regional Seine Saint Germain tourist office set me a local French culinary challenge. So here's my first recipe, Caramelised Pineapple Rice Pudding. 

    The aim is to recreate recipes of author, Alexandre Dumas (The Count of Monte Cristo, 3 Muskateers...). During some initial research, I discovered a fruity French rice pudding dessert made with pineapple or apricots and, after a twist or two to Ananas à la Condé, have come up with individual desserts to make a Dumas-style version of French rice pudding.

    What is Condé Rice Pudding (Riz à la Condé)?

    According to Larousse and other more recent French culinary dictionaries, Condé (or à la Condé) is a chilled entremet (old French for the modern dessert) made of rice pudding cooked in milk, presented in a savarin or crown-like mould and served with poached fruits in syrup. The classic is made either with apricots or pineapple slices soaked in Kirsch and decorated with candied fruits.

    Why the name, Condé? It refers to the Prince of Condé (aka le Grand Condé), chief subordinate to King Louis XIV and occupied the family's estate of the Château de Chantilly. The Prince of Condé allured such influential guests as Molière, Racine, La Fontaine and Bourdaloue (a French minister/preacher, who's Parisian street, rue de la Bourdaloue, is named after him and is where the Bourdaloue Tart was invented.

    The Prince of Condé's butler/chef was the legendary Vatel, renowned for committing suicide since the fish didn't arrive on time for Louis XIV visit. Did Vatel invent this dish? Who knows, but it certainly wasn't with pineapple. Pineapples didn't arrive in France until 1733 under King Louis XV, when they could be grown in the Potager's greenhouses in Versailles.

    pineapple ring of conde rice pudding in caramel sauce

    Alexandre Dumas Gourmet Challenge

    With 172 years apart, our famous novelist neighbour, Alexandre Dumas, built the Château de Monte Cristo in Port Marly and, as of 1847, held lavish parties centred around the most gastronomic of feasts with impressive wines. Towards the end of his life, Dumas wrote Le Grand Dictionnaire de Cuisine, documenting many of the classic ingredients and recipes around - all of them, no doubt, served at his castle-like demeure in les Yvelines.

    My challenge is to recreate some of his recipes, although it's not as easy as I thought.According to a few menus documented in the Chateau de Monte Cristo, he doesn't even specify many of the desserts (entremets) but cites mainly "Seasonal Fresh Fruit" or a "Basket of Fruits".

    The pineapple was the height of luxury as so difficult to come by, and was seen more as a symbol that adorned not just Versailles but the aristocratic homes in the 19th Century. They were so expensive that it was big business - you could even RENT a pineapple to show off.

    As Alexandre Dumas was proud to show off his wealth to his guests, I figure the pineapple is a fitting recipe for a Dumas recipe challenge!

    caramelised pineapple love hearts

    How To Make Pineapple Love Hearts

    Quite by accident, I cut out pineapple love-hearts for Valentines using a small corer. As the corer was a bit too small, I cut out 2 rounds, realising it turned into a heart. No pinks, no ribbons - just a heart that's hiding secretly, drowned in the most lush pool of vanilla and rum syrup.

    Caramelised pineapple rice pudding

    Caramelised Pineapple Rice Pudding

    This recipe classic is normally one large rice pudding, augmented with vanilla and egg yolks to hold its shape, placed in a large crown-like savarin mould and decorated with pineapple slices macerated in Kirsch.

    In order to boil off the alcohol and make this recipe family friendly, I caramelise pineapple slices in a rum syrup (it's a variation to this whole roasted rum pineapple recipe), place individual vanilla rice puddings (in mini savarin moulds) on top of a slice of caramelised pineapple and serve with nougatine for added crunchy texture.

    Caramelised pineapple rice pudding

    caramel pineapple rice pudding

    Caramelised Pineapple Rice Pudding

    Jill Colonna
    A French Rice Pudding served "à la Condé" style on top of caramelised pineapple roasted in a rum syrup and topped with passion fruit. A perfect light yet special dessert for any occasion - and a chic way of serving vanilla rice pudding! The pineapple can be roasted a day in advance to make the dessert even easier to prepare.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Chilling Time 2 hours hrs
    Total Time 55 minutes mins
    Course Dessert
    Cuisine French
    Servings 6 people
    Calories 394 kcal

    Ingredients
      

    Caramelised Rum Pineapple

    • 1 pineapple, medium
    • 1 vanilla pod/bean (or 1 teaspoon vanilla powder)
    • 150 g (5.5oz) sugar
    • 125 ml (4.5oz) boiling water
    • 2 tablespoon dark rum
    • 1 passion fruit (optional, to decorate)

    Vanilla Rice Pudding

    • 150 g (5.5oz) round pudding rice
    • 75 g (3oz) brown cane sugar
    • 500 ml (18fl oz) full cream milk
    • 1 vanilla pod/bean (or 1tsp vanilla powder)
    • 3 egg yolks
    • 40 g (1.5oz) butter, unsalted

    Instructions
     

    For the Caramelised Pineapple

    • Caramelise the sugar with a couple of drops of water over a low heat without stirring. Meanwhile, cut the vanilla pod down the middle and scrape out the seeds using a sharp knife (even easier, just add a teaspoon vanilla powder). Reserve the emptied pods, if using.
    • As soon as the caramel turns a dark golden colour, add the boiling water and vanilla seeds. Stir using a wooden spoon and bring to the boil. Take off the heat and add the rum.
    • Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Prepare the pineapple by cutting off the outer skin with a sharp knife. Remove the inside core using a corer or sharp knife. Place in a roasting tin, pour over the syrup and roast in the oven for 35 minutes (adding the scraped vanilla pod, if using) - coating the pineapple with the syrup a couple of times. Remove from the oven and cool.

    For the Rice Puddings

    • Meanwhile, while the pineapple is in the oven, weigh out the pudding rice, sugar, milk in a saucepan. Add the vanilla and stir to combine. Cook over a medium heat, half covered, stirring a couple of times during cooking.  After about 35 minutes the rice will have thickened. 
    • Take off the heat and beat in the 3 yolks and butter.  Press the mixture into 6 individual savarin moulds (I use silicone but buttered moulds such as muffin tins will do if you don't have savarin). Leave to cool first then chill in the fridge for at least 2 hours or overnight or transfer for up to an hour in the freezer.

    To Serve

    • Place a pineapple ring in each bowl, turn out the rice puddings from the moulds and place on top. Dribble over the caramelised vanilla and rum syrup and top with some passion fruit seeds. Serve chilled and decorate with an edible flower.

    Notes

    Serve with Nougatine to give some added crunch for texture.
    For more details on how to caramelise the pineapple, see my recipe for roasted pineapple slices.
    Keyword caramelised pineapple, chic rice pudding desserts, pineapple rice condé, rice pudding, riz à la condé

    More Classic French Dishes

    • green asparagus spears baked in a roasting tin topped with toasted hazelnuts
      Oven-Roasted Asparagus (Asperges rôties)
    • gratin dish of sliced potato bake with autumn leaves
      Gratin Dauphinois (Creamy Potato Gratin)
    • tray holding slices of toasted French toast or Pain Perdu in a boulangerie in France in front of baguettes
      Best French Toast Recipe (Pain Perdu)
    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • Facebook
    • Twitter
    • Email
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Rate this recipe...




    1. Jerome

      January 19, 2020 at 12:17 pm

      5 stars
      Hi Jill, if serving this for a dinner party, can you roast the pineapple the day before please?

      Reply
      • Jill Colonna

        January 19, 2020 at 3:52 pm

        Of course you can, Jerome - it will make it even easier! Great idea x
        Enjoy it. Perfect for this time of year.

        Reply
    2. sherry

      March 22, 2019 at 8:17 am

      this sounds so very delicious jill. i love going thru old cookbooks. it's so funny when they expect you to know how to do things without being told:) cheers, sherry

      Reply
      • Jill Colonna

        March 22, 2019 at 10:53 am

        I hear you, Sherry - and when it's in an old language it's often difficult to work out what they really mean.

        Reply
    3. Choclette

      March 05, 2019 at 3:08 pm

      5 stars
      Oh well done, that sounds like a really fun challenge. Loved reading Dumas when I was younger. And gosh, pineapples have been around in France for longer than I'd have thought. Your dessert looks terrific and the thought of caramelised pineapple has got my mouth truly watering.

      Reply
      • Jill Colonna

        March 05, 2019 at 4:16 pm

        Thanks, Choclette. Looking forward to discovering a lot more about Dumas's culinary dictionary. You must try that roasted pineapple - last night we had the leftovers of it with the chocolate ginger fondant cake - it was wonderful!

        Reply
    4. Camilla Hawkins

      February 23, 2019 at 11:19 pm

      5 stars
      Oh my Jill, this Caramelised Pineapple Rice Pudding sounds and looks utterly dreamy! Have never had pineapple with rice pudding before but now I want it!

      Reply
    5. Thomasina

      February 13, 2019 at 4:02 pm

      5 stars
      Thank you for the recipe for the Bourdaloue Tart. I missed this post - it looks so good. I bet not many people know that Dumas wrote Le Grand Dictionnaire de Cuisine - so different from his other books. Renting a pineapple - who knew? What a great idea - pineapple love hearts just in time for tomorrow's Valentine's Day. Also the caramelised pineapple rice pudding looks absolutely mouth watering.

      Reply
      • Jill Colonna

        February 13, 2019 at 4:23 pm

        Thanks, Thomasina - I know you've visited the Château de Monte Cristo so you know about the dictionary. I am looking forward to sharing photos of this extraordinary place on the next post on the project. So glad you also like the other recipe for Bourdaloue pear tart!

        Reply
    6. Betty

      February 12, 2019 at 4:23 pm

      We do love pineapple and this looks so great! Adding it to the lists of recipes to try. I really love reading about the history of dishes, so all of your information about Dumas and Vatel were very interesting to me. Also, coincidentally, there will be a bit about the Potager de Roi at Versailles in my Teeny Tea blog post this week, as my tea features a tiny gift that was sent to me from there!

      Reply
      • Jill Colonna

        February 12, 2019 at 4:46 pm

        Glad it's added to your list - hope you do make this, even if it's just the pineapple which is so good on its own too. Look forward to hearing about your teeny gift from the Potager du Roi. I'm intrigued!

        Reply
    7. Corina Blum

      February 12, 2019 at 11:52 am

      5 stars
      This recipe sounds delicious and I love the fact that you've cut hearts in the pineapple slices - It makes this dessert perfect for Valentines day too!

      Reply
      • Jill Colonna

        February 12, 2019 at 12:42 pm

        Thanks, Corina - I completely forgot to say it's great for St Valentines! 🙂

        Reply
    8. Gee

      February 11, 2019 at 8:25 pm

      5 stars
      I love this recipe and the french literature! Dumas is my youth ! Thank you Jill for introducing me in the world of Alexandre Dumas after so many time! Grace of your recipe and description i remembered so many wonderful things ...Thank a lot Jill!! Always a pleasure to follow you!

      Reply
      • Jill Colonna

        February 11, 2019 at 9:29 pm

        Thanks so much for popping by, Gee. I'm so excited to work on this project and even more so if it brings back happy memories. So much to uncover here...

        Reply
    9. Fran @ G'day Souffle'

      February 09, 2019 at 4:36 pm

      Ooh, I would really like to get hold of Dumas' 'cookbook'- looking through old cookbooks certainly does give you insight into how people lived in the 'olden days.' In the movie 'The Favorite' (now up for an academy award), one of the main characters mentions getting hold of a pineapple in the court of Queen Anne in the early 1700s and what a delicacy it was. Beautiful presentation for your recipe and such delicious flavors!

      Reply
      • Jill Colonna

        February 09, 2019 at 4:51 pm

        Thanks so much, Fran - I have to see this movie! Glad you're just as fascinated too. I also love how pineapples were sculpted on entrance gates as a sign of welcome - and that you would be well treated as a guest of the house. I so look forward to sharing much more discoveries plus showing the Château, once the weather gets better again.

        Reply
    10. Christina Conte

      February 09, 2019 at 9:05 am

      5 stars
      Oh this looks absolutely wonderful, Jill! I can almost taste that caramelized pineapple! And how cute that you accidentally cut hearts from the rings! The background on Dumas is intriguing! I had no idea he was such a foodie. I just made rice pudding last night and was talking to my parents about the addition of egg. I've never tried it, but am scared I might not like it! Isn't that silly? I do need to give it a try!

      Reply
      • Jill Colonna

        February 09, 2019 at 9:47 am

        Thanks, Christina. I love adding yolks to rice pudding - it's very French! It adds a comforting extra richness and here, for this recipe, I needed to augment the yolks in order for the pudding to set easily in the moulds. Once served chilled, it's so good. Do try it smothered in that rum vanilla syrup - especially as you grow your own pineapples at home in CA!

        Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Recent recipes

    • rhubarb cake with almonds
      Rhubarb Cake (Gâteau à la rhubarbe)
    • dish of layered roasted vegetables in Provence
      Roasted Summer Vegetables (Tian de Légumes)
    • gratin dish of berries in a creme brulee cream
      Berry Gratin - A Light Crème Brûlée
    • bowl of bright red rhubarb compote
      Rhubarb Compote (Compote de Rhubarbe)
    Palets Bretons French Biscuits

    SEASONAL

    Spring Recipes

    It’s spring in Jill’s French kitchen – get her collection of free recipes to celebrate French printemps…

    Spring recipes
    glass dish of chocolate mousse with cherries

    POPULAR

    French Desserts

    From Crème Caramel (flan), rice pudding, dark chocolate mousse (no cream) to crêpes, clafoutis and tarts – enjoy making our family’s favourite desserts, all with reduced sugar.

    French Desserts

    square brown pancake folded like an envelope with egg yolk in the middle surrounded with a little ham and cheese and side salad

    CLASSIC FRENCH DISHES

    Savoury Pancakes

    We all love the classic French pancakes (crêpes). Let's go savoury with buckwheat galettes with all the typical fillings. Also gluten free, they're just one of our many favourite family classics.

    Classic French Dishes
    pink macaron cookie with ruffled feet

    LOCAL GUIDES

    Best Macarons in Paris

    Looking for top quality Parisian macarons and going mad which ones to choose? I have you covered with my TOP 20 list of the best in Paris.
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a lot to help you!

    Top 20 Macarons
    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book.
    It has inspired many now-professional macaron bakers since 2010!

    Get the book
    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

    Even more macarons and easy French pastry recipes. Each step-by-step recipe visits many best bakeries for an armchair walk around the City of Light.
    A must for all budding bakers and Paris-loving Francophiles.

    Get the book
    Paris map Mad About Macarons

    BIENVENUE

    Newsletter From Paris

    Stay connected with the free monthly newsletter from France.
    With seasonal recipes, tips and more spilling the tea from Paris.

    Sign Me Up

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • Recipes
    • About
    • French Food Guides
    • FAQ
    Contact
    Newsletter

    Copyright © 2010-2023 Jill Colonna

    Terms and privacy