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
Ingredients
- 1 cup cooked long grain rice
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon vanilla extract
- Maraschino cherries and fresh mint, optional
Reviews
Have the same thing from my mom except that she used whipped topping and fruit cocktail with the pineapple.
I love rice pudding,yummy
I love this recipe..we make it anytime we need a quick dessert..mom always made it with the cherries and some cherry juice mixed in also...
Tasted good, but I think it needs either more rice or less pineapple.Served 4 at our house.Forgot to drain the pineapple; turned out fine though. Used 1 cup whipped topping instead of whipping the cream; still added the sugar and vanilla though.
This was easy and fast. Delicious. May change the fruit.
My mohter made this and called it "Glorified Rice", which was a treat for our family too. Mom added cherries (cut in quarters) along with the pineapple. Yummy.
This recipe is very good. I have same recipe from my mother, except it calls for 1/4 cup sugar and dream whip.