Pineapple Rice Pudding

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{"ops":[{"insert":"4 cups milk, divided\n3 cups cooked long grain rice\n2/3 cup sugar\n1/2 teaspoon salt\n1 package (3 ounces) cream cheese, softened\n2 eggs\n1 teaspoon vanilla extract\n\nPINEAPPLE SAUCE:\n 1 can (20 ounces) pineapple chunks\n 1/4 cup packed brown sugar\n 1 tablespoon corn starch\n 1 tablespoon butter\n 1/8 teaspoon salt\n 1/2 teaspoon vanilla extract\n"}]}


{"ops":[{"insert":"1. 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 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. Stir in vanilla. Spoon into six dessert dishes.\n\n2. 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.\n\nServes 6.\n\nNutrition facts per 1 serving: 478 calories, 14 g fat, 114 mg cholesterol, 413 mg sodium, 78 g carbohydrate, 1 g fiber, 11 g protein.\n"}]}

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