Monday, February 22, 2010

Pineapple Rice Pudding

I love rice puddings, and this is one of my favorites, a nice change from the usual. I found the recipe in my Taste of Home book, but modified it slightly. For best results, you should use a higher fat milk. I usually use a can of evaporated milk and regular milk for the rest.

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

1 comment:

Kristin said...

rice pudding?! EW!

That's offensive to Asian's ya know. ;)