Rice, Pineapple & Orange Pudding
 
Prep time
Cook time
Total time
 
Creamy rice pudding with yummy fruit is a classic Easter dish.
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: ~ 8 cups
Ingredients
Pudding
  • 2 c. Uncle Ben’s Converted Long Grain Rice
  • 1 can crushed pineapple (with natural juice)
  • 1 box vanilla pudding (cook & serve style)
  • 1-2 oranges, segmented (include any juice) OR 1 large can mandarin orange segments (no juice)
Whipped Cream
  • ¾ c. whipping cream
  • 1 Tb. confectioner’s sugar
Instructions
  1. Prepare rice according to package directions (to yield 4 cups cooked rice).
  2. Prepare pudding according to package directions. When cooked, transfer to a bowl, cover and set aside to cool for a few minutes.
  3. Transfer cooked rice to a large mixing bowl and allow to cool about 10 minutes (mix it periodically to remove some heat). To warm rice, add crushed pineapple and juice, cooked pudding and orange segments (w/juice, if any). Stir well, then refrigerate at least a few hours so it’s very cold.
  4. Remove pudding mixture from refrigerator and stir. Before serving, whip the cream w/confectioner’s sugar to stiff peaks. Fold cream into pudding mixture then refrigerate until ready to serve.
  5. When serving, no garnish is even necessary, unless you’d like fresh mint or toasted, chopped almonds or pistachios. I like mine just plain!
Notes
This pudding can be made with cooked OR instant pudding - we've enjoyed it both ways. The cooked pudding makes a less-sweet version, but if you want to add more sweetness (and perhaps you don't have any milk in the house!), simply add 1 package of INSTANT vanilla pudding to the rice/pineapple/orange mixture. Stir and let it absorb for a few minutes. Once the pudding is incorporated, fold in the whipped cream. It's good either way :)
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/creamy-rice-pineapple-orange-pudding/