pineapple rice pudding

Name: Pineapple rice pudding
Prep time: 30 min
Cook time: 45 min
Ingredients: 1 cup(s) rice, long grain; 3 cup(s) cold water; 1 can(s) 14 oz. sweetened condensed milk; 1 can(s) 20 oz. crushed pineapple, drained; 1/2 cup(s) sugar; 4 large eggs; 2 cup(s) milk, 2%; 1 1/2 teaspoon(s) vanilla flavoring; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon, ground ( or to taste); 1/4 teaspoon(s) allspice, ground; 1/2 stick(s) butter or margarine

(2 RATINGS)

104 Pinches 3 Photos

Bill Snead

Eden, NC

Updated on Feb 14, 2012

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

Rate

prep time 30 Min

cook time 45 Min

method ---

yield a bunch

Ingredients

1 cup rice, long grain
3 cups cold water
1 can 14 oz. sweetened condensed milk
1 can 20 oz. crushed pineapple, drained
1/2 cup sugar
4 large eggs
2 cups milk, 2%
1 1/2 teaspoons vanilla flavoring
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground ( or to taste)
1/4 teaspoon allspice, ground
1/2 stick butter or margarine

How To Make pineapple rice pudding

Step 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.

Step 2

In a large mixing bowl, mix all other ingredients, except cinnamon, until well blended.
Step 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.
Step 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.
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