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    You are in: Home / Recipes / Pineapple Rice Pudding Recipe
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    Pineapple Rice Pudding

    Pineapple Rice Pudding. Photo by Annacia

    1/6 Photos of Pineapple Rice Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    weekend cooker's Note:

    A simple recipe to make and it has fabulous flavoring.

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    Serves: 6



    Units: US | Metric


    1. 1
      In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
    2. 2
      Stir in cornstarch, eggs, vanilla and pineapple.
    3. 3
      Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
    4. 4
      Cover and cook on low for 2-3 hours.
    5. 5
      When ready to serve, top each serving with toasted chopped pecans if desired.

    Ratings & Reviews:

    • on January 09, 2009


      This yummy treat is so easy-to-fix + ingredient-friendly & the crock-pot cook method avoids the usual muss & fuss. I was using sml cans of crushed pineapple w/flip-top pulls to open, 1 of them broke off completely & I could not get the can open. I had already opted to use the juice from the pineapple to cook the rice & that worked well to help adjust for the short amt of pineapple as the flavour was outstanding. I am sure it would be even more flavourful, textural & colourful w/the full amt of pineapple. I ckd it at 1 hr, gave the pudding a quick stir & ckd it again at 2 hrs. The pudding was creamy & nearly done, so I shut off the c-p & let it finish cooking (a method I recommend). I sprinkled the top w/a bit of brown sugar + the opt chopped pecans to serve. This is comfort food at its finest. Congrats on your *Football Pool* win & thx for sharing this keeper recipe w/us. :-)

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    • on October 16, 2008


      This deserves 5 stars as an accommodating base recipe. I began by cooking a cup of arborio rice in coconut milk, the drained pineapple juice and a splash of orange juice. I used all the rice I had cooked, a 20-oz can of crushed pineapple and used at least a full cup of sugar. Three eggs and a pint of half and half was still fine. I used twice the vanilla and also added some coconut rum and some cinnamon, allspice, cloves and orange peel. Since there was more to it than the recipe calls for, it worked better leaving it on high for 3 hours. It was kind of like a pina colada rice pudding and was very creamy and delicious. Thanks for posting!

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    • on December 06, 2011


      I made this for DH who's true fan of rice pudding. As I made it with regular white sugar it's all for him and this is his rating. It took 3 hrs 20 mins for me to call it set. I didn't have any crushed pineapple so I drained a can of sliced and "crushed" it in the food pro. I think that I should have pressed it hard again after the processing because there was a bottom layer of liquid that I could never get to cook in after more than 3 hrs in the crockpot. I did use more rice too (around 1 1/2 cups). Love the crock method!

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    Read All Reviews (14)


    Nutritional Facts for Pineapple Rice Pudding

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 322.1
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 6.4 g
    Cholesterol 111.4 mg
    Sodium 65.1 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 0.6 g
    Sugars 35.4 g
    Protein 6.1 g

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