Creamy Pineapple-Rice Pudding

Creamy Pineapple-Rice Pudding
Yield:
20 servings, 1/20 recipe (248 g) each

Ingredients

Ingredients Weights Measures
Rice Pudding
water 32 fl oz [900 g] 1 qt. [1 L]
medium-grain white rice, uncooked 11-1/2 oz. [325 g] 1-1/2 cups [375 mL]
salt 2 g 1/2 tsp. [2 mL]
milk 40 fl oz [1.1 kg] 1-1/4 qt. [1.25 L]
Philadelphia Light Brick Cream Cheese Spread, softened 2-1/2 lb. [1.1 kg]
sugar 9-1/2 oz. [270 g] 1-1/3 cups [325 mL]
ground cardamom 2 g 1/4 tsp. [1 mL]
pine nuts, toasted 3 oz. [85 g] 2/3 cup [150 mL]
vanilla 10 g 2-1/2 tsp. [12 mL]
heavy whipping cream 8 fl oz [225 g] 1 cup [250 mL]
Caramelized Pineapple
sugar 11 oz. [310 g] 1-1/2 cups [375 mL]
chopped fresh pineapple, 1/4-inch dice 1-1/4 lb. [565 g] 1 qt. [1 L]
Rice Pudding
water 16 fl oz [450 g] 2 cups [500 mL]
medium-grain white rice, uncooked 5-3/4 oz. [162 g] 3/4 cup [175 mL]
salt 2 g 1/4 tsp. [1 mL]
milk 20 fl oz [565 g] 2-1/2 cups [625 mL]
Philadelphia Light Brick Cream Cheese Spread, softened 1-1/4 lb. [565 g]
sugar 4-3/4 oz. [137 g] 2/3 cup [150 mL]
ground cardamom 1 g 1/8 tsp. [0.5 mL]
pine nuts, toasted 1-1/2 oz. [45 g] 1/3 cup [75 mL]
vanilla 5 g 1-1/4 tsp. [6 mL]
heavy whipping cream 4 fl oz [115 g] 1/2 cup [125 mL]
Caramelized Pineapple
sugar 5-1/2 oz. [155 g] 3/4 cup [175 mL]
chopped fresh pineapple, 1/4-inch dice 10 oz. [285 g] 2 cups [500 mL]

Directions

Rice Pudding: Bring water to boil in large saucepan on medium-high heat. Stir in rice and salt; cover. Simmer on medium-low heat 15 min. or until most the water is absorbed. Add all remaining ingredients except pine nuts, vanilla and cream. Return to simmer; cook, uncovered, 30 to 40 min. or until thickened, stirring frequently.

Place rice mixture in large metal bowl placed over ice bath; cool to room temperature, stirring occasionally. Stir in 6 Tbsp. (90 mL) pine nuts (or 3 Tbsp. [45 mL] pine nuts for trial recipe) and vanilla.

Beat cream with mixer on high speed until soft peaks form. Fold about 1/4 of the whipped cream into cooled rice mixture. Fold in remaining whipped cream. Refrigerate until ready to use.

Caramelized Pineapple: Heat medium skillet on high heat. Add sugar; let stand until sugar starts to liquefy. Cook until all sugar is liquefied and golden brown, stirring constantly. Reduce heat to medium; stir in pineapple until evenly coated with sugar syrup. Remove from heat; cool to room temperature.

For each serving: Spoon 1-1/4 oz. (35 g) of the Caramelized Pineapple and juice into dessert dish; top with #8 scoop of Rice Pudding. Garnish with a few of the remaining pine nuts.

Kraft Kitchens Tips

Special Extra
For a festive presentaton, serve in a fluted dessert glass garnished with a thin wedge of fresh pineapple.

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Nutritional Information
Calories
 410
Total fat
 18 g
Saturated fat
 10 g
Cholesterol
 60 mg
Sodium
 350 mg
Carbohydrate
 54 g
Dietary fibre
 1 g
Sugars
 37 g
Protein
 9 g
Vitamin A
 20 %DV
Vitamin C
 25 %DV
Calcium
 15 %DV
Iron
 8 %DV