pineapple rice pudding with rum sauce

Name: Pineapple Rice Pudding With Rum Sauce
Prep time: 30 min
Cook time: 55 min
Yield: 10
Ingredients: 1 cup(s) long grain rice, cooked; 1 can(s) (20 oz) crushed pineapple, undrained; 2 - eggs; 2 teaspoon(s) vanilla extract; 1/4 cup(s) sugar; 1/2 teaspoon(s) nutmeg; 1/4 teaspoon(s) cinnamon, ground; 1/2 cup(s) milk; 1 cup(s) raisins; 1 cup(s) walnut pieces or nuts of your choice; 2 tablespoon(s) butter; ## FOR THE RUM SAUCE:; 1 cup(s) sugar; 4 tablespoon(s) butter; 1/2 cup(s) buttermilk; 1/2 teaspoon(s) baking soda; 1 tablespoon(s) corn syrup, light; 2 tablespoon(s) rum; 1 teaspoon(s) vanilla extract

(1 RATING)

55 Pinches

Patsy Fowler

Anderson, SC

Updated on Oct 19, 2012

I love rice pudding cooked anyway it can be made my family loves this one

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prep time 30 Min

cook time 55 Min

method ---

yield 10 to 12

Ingredients

1 cup long grain rice, cooked
1 can (20 oz) crushed pineapple, undrained
2 - eggs
2 teaspoons vanilla extract
1/4 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon, ground
1/2 cup milk
1 cup raisins
1 cup walnut pieces or nuts of your choice
2 tablespoons butter
FOR THE RUM SAUCE:
1 cup sugar
4 tablespoons butter
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon corn syrup, light
2 tablespoons rum
1 teaspoon vanilla extract

How To Make pineapple rice pudding with rum sauce

Step 1

In a large bowl while rice is cooking mix all the other ingredients together except butter.

Step 2

Once rice is cooked mix it into your other ingredients.
Step 3

Spray a casserole dish and fill with rice mixture. (can add another 1/2 teaspoon nutmeg on top if you like nutmeg).
Step 4

Cut the butter into pieces on top. Bake in preheated 325 oven for 55 to 60 minutes.
Step 5

Serve warm with rum sauce over the top. Keeps well for several days in the refrigerator. Reheat in microwave.
Step 6

To make the rum sauce, combine ingredients and bring to a boil on top of the stove. Boil one minute. Can be reheated in microwave. Serve over rice pudding.
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