Pineapple and Rice Pudding (abt. 1935)

Name: Pineapple and Rice Pudding (abt. 1935)
Yield: 2 or 3
Cuisine: American
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

By Marcia McCance
@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!

Rating:

★★★★★ 2 votes5

Comments:

7 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
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How to Make Pineapple and Rice Pudding (abt. 1935)

Step-by-Step

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

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