Pineapple Almond Rice Pudding Recipes

Steps:

• In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
• In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
• Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

Steps:

• 1. Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, both sugars, cinnamon, nutmeg and salt into a slow cooker; mix well. Cover; cook on HIGH heat 3 - 4 hours or until thickened and rice is cooked.
• 2. Remove cover and stir to mix thoroughly. Serve warm or chilled with toasted coconut, if desired.

Steps:

• 1. Cook dry rice and water until it comes to a boil. Stir a few times until it is boiling, then cut heat back to simmer, cover pan and let simmer for 20 minutes.
• 2. In a large mixing bowl, mix all other ingredients, except cinnamon, until well blended.
• 3. add cooked rice and mix well. Pour mix into an oven baking dish large enough hold all of the mixture. (Pudding will not rise while cooking). Slice small pieces of butter or margarine onto top of pudding mixture.
• 4. Bake at 330 Degrees F. for 40 to 50 minutes. Remove from oven and sprinkle cinnamon over top of pudding. Let cool at least 30 minutes before serving.

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

Steps:

• Bring water to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 15 min. or until most the water is absorbed. Add milk, cream cheese, sugar and cinnamon; mix well. Return to simmer; cook, uncovered, 20 min. or until cream cheese is completely melted and pudding is thickened, stirring frequently.
• Pour into large bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding. Cool to room temperature.
• Stir vanilla and 6 Tbsp. nuts into pudding. Refrigerate until chilled.
• Add COOL WHIP to rice pudding just before serving; stir gently with whisk just until blended. Serve topped with pineapple and remaining nuts.

Steps:

• In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
• Stir in cornstarch, eggs, vanilla and pineapple.
• Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
• Cover and cook on low for 2-3 hours.
• When ready to serve, top each serving with toasted chopped pecans if desired.