Royal Pineapple Rice Pudding
A royal tropical treat of creamy rice pudding served with rum-spiked pineapple sauce.
1 (20-ounce) can crushed pineapple in unsweetened juice
1/2 cup firmly packed brown sugar
1/4 cup rum or 2 teaspoons rum extract
2 cups cooked rice
1 cup half-and-half (also called light cream or single cream)
2 cups milk
3 large eggs
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/4 teapoon salt
1/4 cup sweetened flaked coconut
- Combine undrained pineapple and brown sugar in 1 1/2 quart saucepan. Bring to a boil, reduce heat to simmer, and cook 15 minutes or until thickened and most of liquid is absorbed. Stir frequently to avoid sticking; add rum. Measure 1/2 cup; set aside for topping.
- Spread remaining pineapple in shallow baking dish, about 8 1/2 x 8 1/2 x 2-inches. Top evenly with rice.
- Heat half-and-half and milk to barely scalding.
- Beat eggs, granulated sugar, vanilla and salt together. Slowly stir in hot liquid. Gently pour over rice. Sprinkle with coconut. Place baking dish in pan filled with hot water to depth of 1-inch.
- Bake in a preheated oven at 350°F (175°F) for 45 minutes or until custard is set. Remove from oven and set in pan of cold water to prevent further cooking.
- Serve warm or cool, topped with reserved pineapple and a dollop of whipped cream, if desired.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.