Hawaiian Rice Pudding
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
"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."
Ingredients
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4 cups whole milk, divided
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3 cups cooked long grain rice
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2/3 cup sugar
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1/2 teaspoon salt
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3 ounces cream cheese, softened
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2 large eggs
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1 teaspoon vanilla extract
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PINEAPPLE SAUCE:
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1 can (20 ounces) pineapple chunks
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1/4 cup packed brown sugar
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1 tablespoon cornstarch
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1 tablespoon butter
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1/8 teaspoon salt
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1/2 teaspoon vanilla extract
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 each: 478 calories, 14g fat (8g saturated fat), 114mg cholesterol, 413mg sodium, 78g carbohydrate (50g sugars, 1g fiber), 11g protein.
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