Pineapple Rice Pudding

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4 cups milk, divided
3 cups cooked long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 package (3 ounces) cream cheese, softened
2 eggs
1 teaspoon vanilla extract

1 can (20 ounces) pineapple chunks
1/4 cup packed brown sugar
1 tablespoon corn starch
1 tablespoon butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract


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.

2. 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.

Serves 6.

Nutrition facts per 1 serving: 478 calories, 14 g fat, 114 mg cholesterol, 413 mg sodium, 78 g carbohydrate, 1 g fiber, 11 g protein.