Ingredients
4 eggs
1 cup milk
1%
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 rice (cooked)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 260 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 126 mg |
| Sodium | 67 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Total Sugars | 25 g |
| Added Sugars included | 16 g |
| Protein | 8 g |
| Vitamin D | 1 mcg |
| Calcium | 86 mg |
| Iron | 2 mg |
| Potassium | 188 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pineapple Rice Bake. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.