Pineapple Rice Cream
- Ready In:
- 51mins
- Ingredients:
- 6
- Yields:
-
1 pan
- Serves:
- 6-8
ingredients
- 2⁄3 cup short-grain rice
- 5 cups milk
- 2 teaspoons vanilla essence
- 13 ounces crushed pineapple
- 3⁄4 cup sugar
- 2 1⁄2 cups cream (whipped)
directions
- Rinse rice.
- Bring milk to a boil in saucepan.
- Add rice. When boiling, reduce heat and simmer (covered) on low heat 45-50 minutes, or til milk has been absorbed.
- Remove from heat.
- Add sugar and vanilla.
- Allow to cool.
- When cold,fold in pineapple and whipped cream.
- Refrigerate.
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Reviews
-
This is very good! The flavors of the pineapple and the vanilla are well-balanced, and it's not too sweet. I substituted nonfat yogurt for the whipped cream, and even with that the consistency was very light. I did use real vanilla extract in place of the vanilla essence. It would be nice to have a little more information about this dish within australian cuisine, even something as basic as whether it is typically breakfast, side dish, or dessert. The serving size as written is huge. I think "Serves 12-14" might be more accurate.
Tweaks
-
This is very good! The flavors of the pineapple and the vanilla are well-balanced, and it's not too sweet. I substituted nonfat yogurt for the whipped cream, and even with that the consistency was very light. I did use real vanilla extract in place of the vanilla essence. It would be nice to have a little more information about this dish within australian cuisine, even something as basic as whether it is typically breakfast, side dish, or dessert. The serving size as written is huge. I think "Serves 12-14" might be more accurate.
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