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5 from 4 votes

Pineapple Rice Pudding

This Creamy Pineapple Rice pudding is absolutely delicious. The perfect side dish for the holidays.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American, southern
Keyword: easy side dish, pineapple, rice pudding, thankgsiving side dish
Author: The Southern Lady Cooks

Ingredients

  • 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

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.

Instructions

  • 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

Rum Sauce:

  • 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.