Place the rice and milk in a saucepan. Bring to a boil, then simmer gently, uncovered, for 20 minutes until the rice is soft and the milk is absorbed. Stir the mixture occasionally and keep the heat low to prevent sticking. Transfer to mixing bowl and leave to cool.
Stir the sugar, white rum with coconut or pineapple juice, yogurt, pineapple pieces, lime rind, and juice into the rice. Fold into the gelatin mixture. Rinse a 1 1/2 quart non-stick ring mold or ring cake pan with water and spoon in the rice mixture. Press down well and chill for 2 hours until firm.
To serve, loosen the rice from the mold with a small spatula and invert onto a serving plate. Decorate with lime wedges and fill the centre with assorted tropical fruits.
COOK'S TIP: This is rice pudding with a twist! You can serve it with any selection of your favorite fruits. Try serving this dessert with a light sauce made from 1 ¼ cups of tropical fruit or pineapple juice thickened with 2 teaspoons of arrowroot.
PREPRATION TIME: 4 hours, 40 minutes
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