Pineapple Rice PuddingDecember 23, 2008 | Email This Post Print This Post Post a Comment
1 cup cooked white rice
3/4 cup sugar
1 pint half-and-half cream
1 tablespoon cornstarch
3 eggs, beaten
1 teaspoon vanilla
1 (15 ounce) can crushed pineapple, liquid reserved
In mixing bowl combine rice, sugar and half-and-half and mix well.
Stir in cornstarch, eggs, vanilla and pineapple.
Pour into 4 to 5 quart slow cooker coated with vegetable cooking spray.
Cover and cook on LOW for 2 to 3 hours.
When ready to serve, top each serving with toasted, and chopped pecans.