Pineapple and Rice Pudding (abt. 1935)

Marcia McCance

By
@mmccance

This is another little find that was just sitting in my mother's notebook waiting to be discovered!

Smooth, creamy, super easy, comfort food.

Enjoy!


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Comments:

Serves:

2 or 3

Method:

Stove Top

Ingredients

1 1/2 c
cooked rice
1 c
grated pineapple (or 8 oz crushed pineapple, drained)
1/2 c
powdered sugar
1 c
whipping cream, whipped

Directions Step-By-Step

1
drain the juice from the pineapple, add the rice and the sugar (can reduce sugar to about 2 Tbsp if desired)
2
whip the cream and fold into the mixture
3
serve very cold

(Mom's recipe does not call for it, but 1/2 tsp vanilla may taste good, too)
4
Recipe may be increased to serve more people. This was a decadent dessert during the great depression so it was not served often. Pineapple was very exotic and probably pretty expensive!!

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Heirloom