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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An aunt who lived in Hawaii shared the recipe for this tropical-tasting rice pudding, relates field editor Joan Hallford of North Richland Hills, Texas. It's my family's favorite comfort food. Ingredients:
4 cups milk, divided |
3 cups cooked long grain rice |
2/3 cup sugar |
1/2 teaspoon salt |
1 package (3 ounces) cream cheese, softened |
2 eggs |
1 teaspoon vanilla extract |
pineapple sauce: |
1 can (20 ounces) pineapple chunks |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1 tablespoon butter |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
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