mpk-default-1000
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

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

Montana State University Extension Service

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.