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Pineapple Rice Pudding

Pineapple Rice Pudding
"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."
6 ServingsPrep: 20 min. Cook: 15 min.

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) pineapple chunks
  • 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
© Taste of Home 2012

2 of 2

Pineapple Rice Pudding (continued)

Directions (continued)

  • until thickened. Stir in vanilla and pineapple. Spoon over pudding.
  • Yield: 6 servings.
Nutrition 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.
© Taste of Home 2012