Creamy Pineapple Rice Pudding - TSLCMy family loves rice pudding and this is our favorite way to make it. Be sure to make the sauce. It is so much better with the sauce over it.

1 cup long grain rice, cooked (I think you could use minute rice in this recipe, too.)
1 (20 ounce) can crushed pineapple, undrained
2 eggs
2 teaspoons vanilla extract
1/4 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup milk (I used 2%)
1 cup raisins
1 cup walnut pieces or nuts of your choice
2 tablespoons butter or margarine
In a large bowl while rice is cooking mix all the other ingredients together except butter.  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.)  Cut the butter into pieces on top.  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.  I can eat this for breakfast or anytime during the day for a snack.
Creamy Pineapple Rice Pudding - TSLC (2)
Rum Sauce:
1 cup sugar
4 tablespoons butter or margarine
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon white corn syrup
2 tablespoons rum (could use bourbon, too.) Can add more if you want.  If you are a non-drinker you can use rum flavoring or just leave this out and add 2 teaspoons vanilla extract instead of one.
1 teaspoon vanilla extract.
Combine ingredients and bring to boil on top of stove. Boil one minute. Can be reheated in microwave.  Makes about 1 1/2 cups. Recipe can be doubled. Serve over rice pudding.
Check out my Quick and Easy Rice Pudding, too.
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  1. My Grandmother’s recipe!

  2. Diane & Louis Callen says:

    This looks really good. Think I’ll make it for Thanksgiving. Thank You!

  3. Thanks Judy!!

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