Fluffy pineapple and rice custard, toppedwith coconut served with a simple pineapple juice and brown sugarsauce.
Recipe: Pineapple Rice Delight
3 cups cooked rice
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.
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
Makes 8 servings.
Recipe provided courtesy of the USA RiceFederation.
If the Pineapple Rice Delight recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog