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Hawaiian Rice Pudding Recipe

Hawaiian Rice Pudding Recipe photo by Taste of Home

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"An aunt who lived in Hawaii shared the recipe for this tropical-tasting rice pudding," relates field editor Joan Hallford of North Richland Hills, Texas. "It's my family's favorite comfort food."

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Hawaiian Rice Pudding Recipe

Prep: 20 min. Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

4 cups milk, divided
3 cups cooked long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 package (3 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract
PINEAPPLE SAUCE:
1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Directions

In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes.
Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 478 calories, 14 g fat (8 g saturated fat), 114 mg cholesterol, 413 mg sodium, 78 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Pineapple Rice Pudding in Taste of Home October/November 2000, p8

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Reviews for Hawaiian Rice Pudding

Hawaiian Rice Pudding

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Reviewed on May. 04, 2013 by zmarie

This is the best rice pudding receipe I've come across! Rich, creamy and full of flavor-I made my sauce with what I had on hand- strawberries, blackberries and pineapple in lemon juice and cornstarch.

Reviewed on Mar. 10, 2011 by vewebber58

This rice pudding is mmmmmm, mmmmm good! Very easy to make, creamy, not too sweet, and seems to be fool proof! It's delicious without the sauce, but adding it makes it heavenly. I use 1% milk, and it tastes rich and wonderful.

Reviewed on May. 26, 2009 by tedajane

I have made this rice pudding since it was featured in taste of home with two exceptions I omit the cream cheese and do not make the sauce. I use whole milk, half & half, or a combination. I use jasmine rice for long grain, it doesn't stick. My husband doesn't care for pudding so it leaves more for me & my kids. We eat this cold, warm with or without cream, but its best when the chill has been knocked off.

Reviewed on Jun. 09, 2008 by mesasunshine

Do you eat this hot or cold?