Hawaiian Rice Pudding
We love rice pudding and with the addition of cream cheese and pineapple sauce on top, this is the best. You can use fresh pineapple, but you will need to add 1 cup of pineapple or apple juice, or water for the liquid.Yield: 6 servings
|4 cups||milk, divided|
|3 cups||cooked long grain rice|
|1 (3-ounce) package||cream cheese, softened|
|1 teaspoon||vanilla extract|
|1 (20-ounce) can||pineapple chunks|
|1/4 cup||packed brown sugar|
|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 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.
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. Yield: 6 servings.