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pineapple rice pudding

(1 rating)
Bobysgl avatar
Recipe by
Kayrene Matye
@Bobysgl
Potomac, MT

I have made this pudding for several years. It is so creamy and rich it is hard to stop eating. This recipe is quite variable as it is equally as good without the sauce. You can also omit the cream cheese to make a less rich pudding.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For pineapple rice pudding

  • 4 c
    milk
  • 3 c
    cooked rice
  • 2/3 c
    granulated sugar
  • 1/2 tsp
    salt
  • 1 pkg
    3 oz size, cream cheese
  • 2
    eggs
  • 1 tsp
    vanilla
  • 1 can
    20 oz size, crushed pineapple
  • 1/4 c
    brown sugar
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    butter
  • 1/8 tsp
    salt
  • 1/2 tsp
    vanilla

How To Make pineapple rice pudding

  • 1
    Combine 3-1/2 cups of the milk with rice, sugar, and salt in saucepan. Bring to a boil over medium heat and cook for about 15 minutes stirring occasionly. It should be thick and creamy. In a mixing bowl, beat cream cheese and eggs together with remaining milk. Stir into rice mixture and cook for another 2 minutes, stirring constantly. Remove from heat and add 1 teaspoon of the vanilla. Divide into dessert bowls to chill.
  • 2
    Drain the pineapple. Combine the reserved pineapple juice with brown sugar, cornstarch, butter, and salt in saucepan. Bring to a boil and cook for 2 minutes or until thickened. Stir in the remaining vanilla and the pineapple. Spoon over pudding.
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