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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

  • 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

Directions

  • 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.
  • 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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