Hawaiian Rice Pudding

Serves: 6

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
Prep Time:
Cook Time:
Total Time:


4 cups milk, divided
3 cups cooked long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 (3-ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 (20-ounce) can pineapple chunks
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon butter
1/8 teaspoon salt
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.

Source: tasteofhome.com

Add Recipe to Cook'n

blog comments powered by Disqus