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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
4 cups milk, divided |
3 cups cooked long-grain rice |
2/3 cup sugar |
1/2 teaspoon salt |
1 (3 ounce) package cream cheese, softened |
2 eggs |
1 teaspoon vanilla extract |
1 (20 ounce) can pineapple chunks |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1 tablespoon butter or 1 tablespoon margarine |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
Directions:
1. In a saucepan, combine 3 1/2 c milk, rice, sugar, and salt; bring to a boil over medium heat.
2. Cook for 15 minutes or until thick and creamy, stirring occasionally.
3. In a mixing bowl, beat cream cheese.
4. Beat in eggs and remaining milk.
5. Stir into rice mixture.
6. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees.
7. Add vanilla.
8. Spoon into six dessert dishes.
9. Drain pineapple, reserving juice; set pineapple aside.
10. In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
11. Bring to a boil; cook and stir for 2 minutes or until thickened.
12. Stir in vanilla and pineapple.
13. Spoon over pudding.
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