pineapple rice pudding
(1 RATING)
I have made this pudding for several years. It is so creamy and rich it is hard to stop eating. This recipe is quite variable as it is equally as good without the sauce. You can also omit the cream cheese to make a less rich pudding.
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prep time
10 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 4 cups milk
- 3 cups cooked rice
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 package 3 oz size, cream cheese
- 2 - eggs
- 1 teaspoon vanilla
- 1 can 20 oz size, crushed pineapple
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
How To Make pineapple rice pudding
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Step 1Combine 3-1/2 cups of the milk with rice, sugar, and salt in saucepan. Bring to a boil over medium heat and cook for about 15 minutes stirring occasionly. It should be thick and creamy. In a mixing bowl, beat cream cheese and eggs together with remaining milk. Stir into rice mixture and cook for another 2 minutes, stirring constantly. Remove from heat and add 1 teaspoon of the vanilla. Divide into dessert bowls to chill.
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Step 2Drain the pineapple. Combine the reserved pineapple juice with brown sugar, cornstarch, butter, and salt in saucepan. Bring to a boil and cook for 2 minutes or until thickened. Stir in the remaining vanilla and the pineapple. Spoon over pudding.
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