Pineapple Raisin Rice Pudding Food

HAWAIIAN RICE PUDDING

Steps:

• 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. , 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.

PINEAPPLE RICE PUDDING

Steps:

• In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

PINEAPPLE RICE PUDDING

Steps:

• In a large bowl while rice is cooking mix all the other ingredients together. Once rice is cooked mix it into your other ingredients. Spray a casserole dish and fill with rice mixture. (Can add another 1/2 teaspoon nutmeg on top if you like nutmeg.)
• Bake in preheated 325 degree oven 55 -60 minutes. Serve warm with rum sauce over top. Makes about 10 to 12 servings. Keeps well for several days in refrigerator. Reheat in microwave

PINEAPPLE RAISIN RICE PUDDING

Steps:

• Place tofu in a blender container and blend until smooth. Spoon into a medium bowl.
• Add brown sugar, vanilla, lime juice, and spices. Mix well.
• Stir in pineapple, raisins, and rice, mixing well.
• Spoon pudding into a shallow serving bowl and sprinkle with nuts.
• Chill several hours or overnight.

PINEAPPLE RICE PUDDING

Steps:

• Add marshmallows to cooked rice while it's still hot. Stir until marshmallows melt.
• Add crushed pineapple and stir.
• Stir in whipped cream. Add to parfait dishes and chill in the fridge until cold.
• Serve with a sprinkle of cinnamon and a cherry on top.

CINNAMON-RAISIN RICE PUDDING

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

PINEAPPLE RICE PUDDING

Steps:

• 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.

CREAMY RAISIN RICE PUDDING

Steps:

• Combine rice, water and salt in 3-quart saucepan.
• Bring to a vigorous boil. Reduce heat, cover and simmer until all water is absorbed, about 3 minutes.
• Combine sugar and cornstarch.
• Add milk, sugar mixture and raisins to rice.
• Heat to boiling; boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter and vanilla.
• Slowly stir about 1 cup of the hot rice mixture into egg yolks in bowl.
• Stir into remaining mixture in saucepan.
• Cook over medium heat, stirring frequently, just until mixture starts to bubble.
• Serve warm or chilled. Garnish with cinnamon and nutmeg.

PINEAPPLE RICE PUDDING

Steps:

• This works best with cold rice. If you do not have cold rice, then make your rice now and allow to chill.
• Whip heavy whipping cream, vanilla, and sugar until soft peaks form.
• Add rice and mix well.
• Add well drained crushed pineapple and mix well.
• Refrigerate for 1 hour or longer to allow flavors to meld.
• Serve cold.

PINEAPPLE RICE PUDDING

Steps:

• Combine rice, sugar, salt and vanilla.
• Add pineapple; chill 1 hour.
• Add marshmallows and fold in whipped cream.
• Chill until serving time.

PINEAPPLE RICE PUDDING

Steps:

• In a saucepan, combine 3 1/2 c 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 mixing bowl, beat 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 degrees.
• Add vanilla.
• Spoon into six dessert dishes.
• Drain pineapple, reserving juice; set pineapple aside.
• In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in vanilla and pineapple.
• Spoon over pudding.

QUICK RICE AND RAISIN PUDDING

Steps:

• Mix all ingredients in 2-quart saucepan.
• Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.