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Tropical Rice Pudding recipe

Creamy rice pudding topped with crushedpineapple and toasted coconut.

Recipe: Tropical Rice Pudding

1 cup uncooked rice
1 tablespoon butter or margarine
1 teaspoon salt
2 cups milk
2 large eggs, separated
1 cup half-and-half
1/2 cup granulated sugar – divided use
2 teaspoons vanilla extract
1 (16-ounce) can crushed pineapple, drained
1/2 cup flaked coconut, toasted

  • Combine rice, butter, salt, milk and 2cups water in large saucepan. Bring to a boil, cover, and simmer25 to 30 minutes, stirring occasionally. Beat egg yolks; addhalf and half. Stir into rice mixture. Add 1/4 cup sugar andvanilla; cook 3 minutes. Cool.
  • Beat egg whites with remaining 1/4 cupsugar until stiff but not dry; fold into pudding.
  • Spoon into serving dish. Spread pineappleover top; sprinkle with coconut. Serve chilled.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    we LOVE Kozy Shack rice pudding!! in fact, we simply cannot buy it anymore and have it in the house because there is absolutely no restraint! the tropical twist is perfect for this time of year!

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