Monday, July 21, 2008

Pineapple Rice Pudding

This is rich, creamy and delicious! Hands down the best rice pudding I've ever eaten!

4 cups milk, divided
3 cups COOKED long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 pkg. (3 0z.) cream cheese, softened
2 eggs
1 teaspoon vanilla

Pineapple sauce:
1 can (20 oz.) pineapple chunks, undrained
1/4 cup packed brown sugar
1 Tablespoon corn starch
1 Tablespoon margarine
1/8 teaspoon salt
1/2 teaspoon vanilla

In saucepan, combine 3 and 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. Stir in vanilla. Spoon into 6 dessert dishes. Drain pineapple, reserving 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 two minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding. 6 servings.


Vondo said...

can you cook it without the pine apple sauce??
-Mrs. stevens um friend
Lulu (nickname )

Jackie said...

Hi Lulu,
I'm sure it would still be delicious without the pineapple sauce, although I've never tried it that way.