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Pineapple Rice Pudding

SUBMITTED 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.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

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.

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REVIEWS

Reviewed on Dec. 2, 2006 by monkeybabe

This was delicious, rich, creamy pudding. I had to cook the rice mixture 20 minutes to reach... MORE

Reviewed on Mar. 5, 2008 by Brandy

My family didn't care much about this one or the pineapple sauce. I personally thought it was... MORE

Reviewed on Jan. 29, 2008 by TRESAB

Very good recipe. I really liked the pineapple sauce. It added a new touch to an old... MORE

Reviewed on Jul. 30, 2007 by Basg

The picture looks great, but my pudding didn't. Maybe it had something to do with the fact... MORE

Reviewed on Apr. 13, 2008 by BMSELF

For those of you having trouble with thickening, try a shorter, whiter rice. they tend to have... MORE

Reviewed on Jun. 22, 2007 by Gina B.

This recipe is great! I added cooking time and left out the egg. Loved the creaminess after... MORE