Tropical Rice Pudding
Creamy rice pudding topped with crushed pineapple and toasted coconut.
1 cup uncooked rice
1 tablespoon butter or margarine
1 teaspoon salt
2 cups milk
2 large eggs, separated
1 cup half-and-half (light cream)
1/2 cup granulated sugar - divided use
2 teaspoons vanilla extract
1 (16-ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut, toasted
- Combine rice, butter, salt, milk and 2 cups water in large saucepan. Bring to a boil, cover, and simmer 25 to 30 minutes, stirring occasionally. Beat egg yolks; add half and half. Stir into rice mixture. Add 1/4 cup sugar and vanilla; cook 3 minutes. Cool.
- Beat egg whites with remaining 1/4 cup sugar until stiff but not dry; fold into pudding.
- Spoon into serving dish. Spread pineapple over top; sprinkle with coconut. Serve chilled.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.