Pineapple Rice Pudding Recipes

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:

• 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:

• 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.

Steps:

• 1. Combine 3-1/2 cups of the milk with rice, sugar, and salt in saucepan. Bring to a boil over medium heat and cook for about 15 minutes stirring occasionly. It should be thick and creamy. In a mixing bowl, beat cream cheese and eggs together with remaining milk. Stir into rice mixture and cook for another 2 minutes, stirring constantly. Remove from heat and add 1 teaspoon of the vanilla. Divide into dessert bowls to chill.
• 2. Drain the pineapple. Combine the reserved pineapple juice with brown sugar, cornstarch, butter, and salt in saucepan. Bring to a boil and cook for 2 minutes or until thickened. Stir in the remaining vanilla and the pineapple. Spoon over pudding.

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 saucepan, combine 3 1/2 c 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 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.
• Add vanilla.
• Spoon into six dessert dishes.
• Drain pineapple, reserving juice; set pineapple aside.
• In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in vanilla and pineapple.
• Spoon over pudding.