Pineapple and Rice Pudding (abt. 1935)
Smooth, creamy, super easy, comfort food.
- 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
How to Make Pineapple and Rice Pudding (abt. 1935)
- 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!!