Pineapple Rice Pudding
8 ingredients
5 steps
Ingredients
- 1 cup cooked white rice
- 3/4 cup sugar
- 1 pint half-and-half cream
- 1 tablespoon cornstarch
- 3 medium eggs, beaten
- 1 teaspoon vanilla
- 1 (15 ounce) can crushed pineapple, liquid reserved
- pecans, toasted and chopped (optional)
Directions
-
1In a large mixing bowl, combine rice, sugar and half-and-half and mix well.
-
2Stir in cornstarch, eggs, vanilla and pineapple.
-
3Pour into 4-5 quart slow cooker coated with vegetable cooking spray,.
-
4Cover and cook on low for 2-3 hours.
-
5When ready to serve, top each serving with toasted chopped pecans if desired.
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