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Pineapple Rice Pudding recipe

Creamy, baked pineapple and rice custardtopped with coconut.

Recipe: Pineapple Rice Pudding

3 cups cooked rice
3 cups milk
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/4 teaspoon salt
3 large eggs, separated
1 (15 1/4-ounce) can crushed pineapple
1 teaspoon ground cinnamon
1/2 cup sweetened flaked coconut

  • Combine rice, milk, sugar, butter andsalt in saucepan. Cook over medium heat, stirring occasionally,until thick and creamy, about 25 minutes.
  • Beat egg yolks; blend a little rice mixtureinto yolks. Stir all into rice mixture and cook an additionalminute. Remove from heat and add pineapple and cinnamon. Cool.
  • Beat egg whites until stiff but not dry.Fold into cooled rice mixture.
  • Turn into greased 9-inch square bakingpan. Top with coconut.
  • Bake at 325°F (160°F) for 25 minutes.

    Makes 6 servings.

    Recipe provided courtesy of the USA RiceFederation.

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