ARROZ CON LECHE WITH ROASTED PINEAPPLE

With a touch of coconut, broiled pineapple and bright-red pomegranate seeds, this is a festive dessert. Many rice pudding recipes call for a custard, but this one just calls for simmering short-grain rice in sweetened milk — it may make you think of Thai coconut sticky rice. Serve it warm to cap a meal, and keep some for the next day. Leftovers make a fine breakfast.

1 1/2 cups short-grain rice, such as Bomba or arborio

2 strips of lemon peel 1 (2-inch) cinnamon stick

1/8 teaspoon vanilla extract

1/2 teaspoon kosher salt (such as Diamond Crystal), more if needed

4 cups whole milk or half-and-half, plus more as needed

1/3 cup light brown sugar, more if desired

2 cups chopped, 1/2-inch pieces of fresh ripe pineapple

Unsweetened coconut flakes, for garnish

Pomegranate seeds (optional),

for garnish Instructions:

Put rice, lemon peel, cinnamon, vanilla, salt and 2 cups milk in a saucepan over medium-high heat. Bring to a boil, then reduce heat to maintain a simmer.

Continue to cook, stirring continuously, adding more milk, 1/2 cup at a time, as rice absorbs it. Rice should be cooked after 25 minutes. Stir in the light brown sugar. Cook a bit longer if you like the rice softer. The mixture should be relatively loose. Taste and add salt or sugar as needed. Pour rice into an ovenproof serving dish.

Top with pineapple chunks and broil until fruit is lightly browned, about 8 minutes. (Alternatively, bake the dish in a 475-degree oven for 10 minutes, until pineapple browns, or roast pineapple separately.)

Let cool slightly, to serve warm, or serve at room temperature. Top with coconut flakes and pomegranate seeds (if using).