Pineapple Rice Bake
Source: Montana State University Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A cozy and creamy dessert that your whole family will enjoy.
- Makes
- 6 servings
Ingredients
- 4 large eggs
- 1 cup 1% low-fat milk
- 1/2 cup sugar
- 1 cup pineapple, crushed, undrained (8 ounce can)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 3 cups cooked rice
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Lightly coat an oven safe 2 quart casserole dish with nonstick spray or oil.
- In a large mixing bowl, beat together eggs, milk, and sugar.
- Add undrained crushed pineapple, cinnamon, nutmeg, and vanilla.
- Stir in cooked rice. Pour into prepared casserole dish.
- Bake for 50 to 60 minutes or until a knife inserted in center of pudding comes out clean.
Notes
Learn more about: Pineapples
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.