RCI-DS.001.0483.001
Royal Pineapple Rice Pudding
Makes 6 servings.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- -ounce can crushed pineapple in unsweetened juice1 20 unit
- 1/2 cup
- rum or 2 teaspoons rum extract1/4 cup
- 2 cups
- 1 cup
- 2 cups
- 3 large
- 1/3 cup
- 2 teaspoons
- teapoon salt1/4 unit
- 1/4 cup
Method
1
Preheat the oven to 350°F and prepare a 9-inch baking dish by lightly buttering or coating with non-stick spray.
2
Drain the crushed pineapple, reserving 1/4 cup of the juice, and set both aside separately.
3
In a small saucepan, combine the brown sugar and reserved pineapple juice over medium heat, stirring until the sugar dissolves completely.
3 minutes
4
Remove the brown sugar mixture from heat and stir in the rum or rum extract; let cool slightly for 1-2 minutes.
5
In a large bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined and slightly pale.
6
Add the half and half and milk to the egg mixture, whisking until fully blended.
7
Gently fold in the cooked rice, drained pineapple, and the cooled brown sugar-rum mixture using a spatula until evenly distributed.
8
Pour the mixture into the prepared baking dish and sprinkle the flaked coconut evenly over the top.
9
Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (water bath).
10
Bake at 350°F for 40-45 minutes, until the pudding is set but still slightly jiggly in the center when gently shaken.
43 minutes
11
Remove the baking dish from the water bath and allow to cool for 10-15 minutes before serving warm or chilled.