Pineapple Rice Pudding - Recipe

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PINEAPPLE RICE PUDDING

1 1/4 cups cooked rice
2 eggs
1/2 teaspoon salt
1/2 cup sugar
2 cups light cream or evaporated milk
1 cup crushed pineapple, drained

Preheat oven to 325°F.

Beat eggs and add to cooked rice. Stir in salt and sugar. Stir in milk, then pineapple. stirring to blend. Put into a buttered quart sized baking dish.

Bake in a large pan of hot water for one hour. Serve with crushed pineapple, whipped cream or vanilla ice cream.

Cooks Tip: For this dessert, we flavored our whipped cream with coconut rum and added sweetened it slightly with a little powdered sugar.

Serves 6.

Submitted by: CM

Nutrition (per serving prepared using light cream and without topping):
309 calories, 17.3g total fat, 10.2g saturated fat, less than 1g polyunsaturated fat, 175.9mg potassium, 34.6g carbohydrates, 22.2g sugar, less than 1g fiber, 5.3g protein, 123.3mg cholesterol, 249.9mg sodium, 95.1mg calcium, 621.9IU Vitamin A, 3.8mg Vitamin C, 5.8IU Vitamin D, less than 1mg iron.

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recipe reviews
Pineapple Rice Pudding

· Jul 12 · #156882

Nancy (Tennessee) says:

I followed the recipe exactly, but I had to bake it for 1 1/2 hours instead of 1 hour. It turned out okay, but was not as firm as it needed to be. If I had baked it 1 hour as directed it would have been too runny.

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