Pineapple Rice Pudding

by the Editors of Publications International, Ltd.

Browse the article Pineapple Rice Pudding

Cook Time: 3 to 4 hours
Prep Time: 10 minutes
Yield: Makes about 8 (1 cup) servings
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Ingredients:
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.

 
Preparation:
Slow Cooker Directions
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.





This recipe appears in: Custards & Puddings