Name: Pineapple Rice Pudding
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 puddings, 6 serving(s)
Ingredients: 1 cup cooked white rice; 3/4 cup sugar; 1 pint half-and-half cream; 1 tablespoon cornstarch; 3 medium eggs, beaten; 1 teaspoon vanilla; 1 (15 ounce) can crushed pineapple, liquid reserved; pecans, toasted and chopped (optional)

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Recipe by weekend cooker

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Pineapple Rice Pudding created by Annacia

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A simple recipe to make and it has fabulous flavoring.

Ready In:: 2hrs 15mins
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ingredients

1 cup cooked white rice
³⁄₄ cup sugar
1 pint half-and-half cream
1 tablespoon cornstarch
3 medium eggs, beaten
1 teaspoon vanilla
1 (15 ounce) can crushed pineapple, liquid reserved
pecans, toasted and chopped (optional)

directions

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

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RECIPE MADE WITH LOVE BY

@weekend cooker

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@weekend cooker

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"A simple recipe to make and it has fabulous flavoring."

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photo by Annacia

12/6/2011
review by Annacia

12/6/2011

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!
photo by Nyteglori

7/29/2011
review by Nyteglori

7/28/2011

This was a very yummy rice pudding. I think it made more than 6 servings as I served 5 and didnt even use half of it. Perhaps my servings are alot smaller than average?
review by ElaineAnn

12/1/2010

I made 2 servings in my 1 1/2 qt crockpot. I cooked the rice in pineapple juice/water. Used an 8 oz can pineapple and it wasn't too much. When cooled, I topped with Cool Whip, cinnamon, and chopped pecans and it was creamy and thick. Thanks for posting Doug. Made for your win in Football Pool Week 10 - 2010.