Pineapple rice pudding

Bill Snead


If you like rice pudding and pineapple you'll love this combination.


★★★★★ 1 vote

a bunch
30 Min
45 Min


  • 1 c
    rice, long grain
  • 3 c
    cold water
  • 1 can(s)
    14 oz. sweetened condensed milk
  • 1 can(s)
    20 oz. crushed pineapple, drained
  • 1/2 c
  • 4 large
  • 2 c
    milk, 2%
  • 1 1/2 tsp
    vanilla flavoring
  • 1/4 tsp
  • 1/2 tsp
    cinnamon, ground ( or to taste)
  • 1/4 tsp
    allspice, ground
  • 1/2 stick
    butter or margarine

How to Make Pineapple rice pudding


  1. Cook dry rice and water until it comes to a boil. Stir a few times until it is boiling, then cut heat back to simmer, cover pan and let simmer for 20 minutes.
  2. In a large mixing bowl, mix all other ingredients, except cinnamon, until well blended.
  3. add cooked rice and mix well.
    Pour mix into an oven baking dish large enough hold all of the mixture. (Pudding will not rise while cooking). Slice small pieces of butter or margarine onto top of pudding mixture.
  4. Bake at 330 Degrees F. for 40 to 50 minutes. Remove from oven and sprinkle cinnamon over top of pudding. Let cool at least 30 minutes before serving.

Printable Recipe Card

About Pineapple rice pudding

Course/Dish: Puddings

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