Cooked, steamed rice combines with a homemade vanilla whipped cream and crushed pineapple. This pudding is fabulous ice cold!
Rice pudding brings me back to my childhood in Philadelphia. We used to always walk over to the "corner store" for all sorts of things: penny candy, lunch meat, hoagies... Oh my word, did they make the best hoagies - they were huge! Seriously, you had to eat them with a knife and fork! And of course our favorite, rice pudding.
Sprinkled with a bit of cinnamon on top, sometimes with raisins, sometimes without - it was one of my sister's and my favorite treats as a kid. We actually have a video of her at 2 or 3 begging my mom to go buy her some rice pudding - it's adorable! It's totally one of those foods that brings me back with smiles.
I was given a pretty amazing Zojirushi Rice Cooker to review and I almost immediately knew I wanted to make a twist on our childhood favorite. I have to completely admit - even though I was give TWO different rice cookers at my wedding, I think I used one of them once and sold them both on Craigslist shortly after. So how have I been cooking rice, you ask? I use quick rice. I know, I know! It's clumpy and overcooked, but it works for a crazy busy mama.
Honestly, after using the one Zojirushi one - I had NO IDEA you could get rice that perfectly cooked at home, I'm not exaggerating! Perfectly sticky, but not mushy in any way. The instruction book made me nervous with how big it was, but it could not have been more simple to use. Dump in the rice. Fill it to the line on the inside of the pot with water. Hit start. The only problem? The rice smelled SO good I didn't get a chance to make the pudding - we just sat and ate it plain, haha!
This Pineapple Rice Pudding reminds me a lot of my mom's Sweet Ambrosia recipe. It actually has a whipped cream base and along with the sweet pineapple - this is a perfect spring & summer dessert!
Pineapple Rice Pudding
Makes 4 servings
- 2 cups steamed white rice
- 20 oz crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- optional: pineapple slices for garnish
- In a mixing bowl, beat whipping cream, sugar, and vanilla for 3 minutes or until stiff peaks form. Gently fold in rice and pineapple. Cover and refrigerate 3 hours, overnight is best. Serve pudding cold.
I can't wait for one of you to try this rice cooker, too. Zojirushi has offered to give one of their rice cookers away to one lucky Mostly Homemade Mom reader! The giveaway is open to any resident in the US, 18 or older, and ends on May 23rd (click here for the official rules). Be sure to sign up for Zojirushi's email newsletter for updates on their newest products and follow them on Facebook as well!
This is a sponsored conversation written by me on behalf of Zojirushi. The opinions and text are all mine.