Pineapple-Topped Creamy Rice Pudding
Thick and creamy, vanilla cream cheese rice pudding topped with a pineapple-caramel sauce.
3 cups cooked rice
4 cups milk - divided use
2/3 cup granulated sugar
3/4 teaspoon salt
2 large eggs
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (20-ounce) can pineapple chunks
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/4 cup firmly packed brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
- For Pudding: Combine rice, 3 1/2 cups milk, sugar and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 15 minutes.
- Beat remaining 1/2 cup milk, eggs and cheese together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla.
- Turn into serving dishes. Serve warm or chilled with Pineapple Sauce.
- For Pineapple Sauce: Combine pineapple with juice and cornstarch in 1-quart saucepan. Stir to dissolve cornstarch. Add butter, brown sugar and salt. Cook, stirring, until clear and thickened. Add vanilla.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.