Creamy, baked pineapple
and rice custard topped with coconut.
Pineapple
Rice Pudding
- 3 cups cooked rice
3 cups milk
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/4 teaspoon salt
3 large eggs, separated
1 (15 1/4-ounce) can crushed pineapple
1 teaspoon ground cinnamon
1/2 cup sweetened flaked coconut
- Combine rice, milk, sugar,
butter and salt in saucepan. Cook over medium heat, stirring
occasionally, until thick and creamy, about 25 minutes.
- Beat egg yolks; blend
a little rice mixture into yolks. Stir all into rice mixture
and cook an additional minute. Remove from heat and add pineapple
and cinnamon. Cool.
- Beat egg whites until
stiff but not dry. Fold into cooled rice mixture.
- Turn into greased 9-inch
square baking pan. Top with coconut.
- Bake at 325°F (160°F)
for 25 minutes.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
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