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Pineapple Rice Delight recipe

Fluffy pineapple and rice custard, toppedwith coconut served with a simple pineapple juice and brown sugarsauce.

Recipe: Pineapple Rice Delight

3 cups cooked rice
3 cups milk – divided use
1/3 cup plus 2 tablespoons granulated sugar – divideduse
2 tablespoons butter or margarine – divided use
1/2 teaspoon salt
3 large eggs, separated
1 (20-ounce) can crushed pineapple packed in juice (drain; reservejuice)
1 1/2 teaspoons vanilla extract – divided use
1/2 cup sweetened flaked coconut
1 tablespoon cornstarch
1/4 cup firmly packed brown sugar

  • Combine rice, 2 1/2 cups milk, 1/3 cupsugar, 1 tablespoon butter and salt in 2-quart saucepan. Cookover medium heat, stirring occasionally, until thick and creamy,about 20 minutes.
  • Beat egg yolks and remaining 1/2 cup milktogether; add to rice mixture and cook an additional minute.Remove from heat and add pineapple and 1 teaspoon vanilla. Cool.
  • Beat egg whites and remaining 2 tablespoonssugar until peaks are stiff but not dry. Fold into cooled riceand turn into buttered 9 x 13 x 2-inch baking dish. Sprinklewith coconut.
  • Bake at 325°F (160°F) for 20 to25 minutes.
  • Meanwhile, combine reserved juice withcornstarch in 1-quart saucepan. Stir to dissolve cornstarch.Add remaining 1 tablespoon butter, brown sugar and 1/8 teaspoonsalt. Cook, stirring frequently, until clear and thickened. Addremaining 1/2 teaspoon vanilla. Spoon over warm or chilled pudding.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

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