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.



★★★★★ 2 votes

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

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


  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!!

Printable Recipe Card

About Pineapple and Rice Pudding (abt. 1935)

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

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