Description
There’s something incredibly comforting about a bowl of warm, creamy rice pudding. Add in sweet, tangy pineapple, and suddenly, you’ve got an elevated version of a nostalgic favorite.
Ingredients
Scale
¾ cup uncooked white rice (short or medium grain recommended)
1½ cups water
2 cups whole milk
½ cup granulated sugar
¼ teaspoon salt
1 egg
1 teaspoon vanilla extract
¾ cup crushed pineapple (drained)
½ teaspoon ground cinnamon (optional)
¼ cup heavy cream (optional, for richer texture)
Instructions
- Cook the rice: In a medium saucepan, bring water and rice to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
- Add milk and sugar: Stir in milk, sugar, and salt. Increase heat to medium and cook uncovered for 15–20 minutes, stirring frequently, until the mixture begins to thicken.
- Temper the egg: In a small bowl, beat the egg. Slowly add a spoonful of hot pudding mixture into the egg, whisking constantly to prevent scrambling. Add a few more spoonfuls, then return the egg mixture to the saucepan.
- Finish the pudding: Cook for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla extract and crushed pineapple. For a richer finish, add a splash of heavy cream and mix well.
- Optional cinnamon: If desired, stir in cinnamon for added warmth.
- Serve: Enjoy warm, or chill in the fridge for at least 2 hours if serving cold. Garnish with a sprinkle of cinnamon, toasted coconut, or extra pineapple.
Notes
- Use short-grain rice for the creamiest texture
Stir frequently while simmering to prevent sticking
Don’t skip tempering the egg—it creates a smooth, custard-like finish
Drain the pineapple well to avoid watery pudding
For a lighter version, substitute milk with a mix of almond or coconut milk
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 6 g
- Fat: 35 g
- Carbohydrates: 35 g
- Protein: 6g
Keywords: Pineapple Rice Pudding