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Pineapple Rice Pudding

Cook Time 3 to 4 hours

Prep Time 10 minutes


Makes about 8 (1 cup) servings


1 can (20 ounces) crushed pineapple in juice, undrained
1 can (13-1/2 ounces) coconut milk
1 can (12 ounces) nonfat evaporated milk
3/4 cup uncooked arborio rice
2 eggs, lightly beaten
1/4 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Whipped topping
Toasted coconut for garnish* (optional)

*To toast coconut, spread evenly on ungreased baking sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.


  1. Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, sugar, brown sugar, cinnamon, nutmeg and salt into slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours or until thickened and rice is tender.
  2. Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.

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