Before I get to my Rice Pineapple Tropical Pudding recipe, I want to tell you I spent the past few days with a group of phenomenal Arkansas Women Bloggers (and a couple of dudes) at our annual blogger conference. The entire event was outstanding and inspiring, and I’ll no doubt be blabbing about it for a while. Riceland Foods, one of the primary sponsors for our weekend conference, deserves a huge shout-out.
Riceland was sooooo generous, providing gift bags of rice, rice bran oil, recipes and on and on and on. I’m not kidding, y’all. Once I got back home I dedicated an entire pantry shelf to my Riceland goodies. See?
The fabulous ladies who planned the blogger conference asked me to provide a dish to share with the group, a dish highlighting Riceland Foods. Let me say right off, this Rice Pineapple Tropical Pudding recipe is simple, but making anything in a new (to me), poorly stocked kitchen (we are in the process of moving) was a foodie challenge.
This was my first cooking attempt in the new kitchen.
I only had one pot. Here it is.
I discovered rather quickly, three of my four burners have one flame temperature. HIGH. Still, I managed to make the rice, and it turned out perfectly.
And when you only have one pot? You wash it out repeatedly because the same pot is used to make whipping cream.
Can I just tell you how much I love my new deep sink?
I love my new deep sink!
Even though I wagged my dish from home and stored it in the Embassy Suites refrigerator to be eaten TWO DAYS LATER(!), lots of folks asked for the recipe. So here it is. Simple, tasty, not too sweet and a great way to support Arkansas farmers. And we do love our Arkansas farmers, right?
Rice Pineapple Pudding
- 6 cups cooked white rice
- 4 cups chopped pineapple or 32 oz.
- 1 cup powdered sugar
- 4 cups heavy whipping cream
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 2 cups toasted coconut
- 1 cup slivered almonds or chopped pecans
- Drain pineapple. Chop into smaller pieces so it isn't too chunky.
- Mix pineapple, rice and powdered sugar in a large bowl.
- In a separate bowl, beat together cream, vanilla and cinnamon to stiff peak stage.
- Fold whipped cream into rice mixture. Refrigerate overnight.
- Serve very cold topped with toasted coconut and almonds.
Doesn’t it look yummy?
Grace Grits and Gardening
Farm. Food. Garden. Life.
(Although Riceland Foods sponsored the blogger event, this recipe and opinions are all my own. I was not compensated for this post and made this recipe prior to receipt of all the rice goodies pictured above.)
Please watch this heart-warming Riceland Foods video. You will not be sorry (but have your tissues handy).
Martin Farm Story: