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Pineapple Rice Pudding

By: Joan Hallford

"'An aunt who lived in Hawaii shared the recipe for this tropical-tasting rice pudding,' relates field editor Joan Hallford of North Richland Hills, Texas. 'It's my family's favorite comfort food.'"

Rate/Review | Read Reviews (14)

860 Saves

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

4 cups milk, divided
3 cups cooked long-grain rice
2/3 cup sugar
1/2 teaspoon salt
1 (3 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
PINEAPPLE SAUCE:
1 (20 ounce) can pineapple chunks
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Directions

In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees F. Stir in vanilla. Spoon into six dessert dishes.
Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.