Pineapple Rice Pudding
THIS WONDERFUL old recipe was a treat during the Depression. We didn't have dairy topping in those days, so we enjoyed it with real, heavy cream.
Mother served this as a special treat for our family. During celebrations we got to eat it in glass dishes with a cherry on the top.
—Barbara Thomas
Berkeley Heights, New Jersey
SERVINGS
|
2
|
CATEGORY
|
Dessert
|
METHOD
|
Chill
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 1 cup cooked rice
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon vanilla extract
- Maraschino cherries and fresh mint, optional
DIRECTIONS
In a small bowl, combine the rice and pineapple; set aside. In a small mixing bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until ready to serve. Garnish with cherries and mint if desired. Yield: 2 servings.