Pineapple and Rice Pudding (abt. 1935)

Marcia McCance


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

Smooth, creamy, super easy, comfort food.


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2 or 3
Stove Top


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


1drain the juice from the pineapple, add the rice and the sugar (can reduce sugar to about 2 Tbsp if desired)

2whip the cream and fold into the mixture

3serve very cold

(Mom's recipe does not call for it, but 1/2 tsp vanilla may taste good, too)

4Recipe 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