Hawaiian 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."
Ingredients
- 4 cups whole milk, divided
- 3 cups cooked long grain rice
- 2/3 cup sugar
- 1/2 teaspoon salt
- 3 ounces cream cheese, softened
- 2 large 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
Reviews
After trying this, I'll never use another recipe for rice pudding. I always double the sauce because it adds that special touch. I promise you won't be disappointed if you try this recipe. We like it both warm and cold. I also like to serve it to guests.Additional comment: I inadvertently opened a can of crushed pineapple instead of the chunks. It worked great. In fact, it's now our preference.
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.
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.
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.
Do you eat this hot or cold?