From the library

Pineapple Rice Bake

Name: Pineapple Rice Bake
Yield: 6 servings
Ingredients: 4 large eggs; 1 cup 1% low-fat milk; 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 cooked rice

A cozy and creamy dessert that your whole family will enjoy.

Makes 6 portions7 steps

258

kcal · per 1/6 of recipe

Protein

47g

Carbs

Fat

Ingredients

4 large eggs
1 cup 1% low-fat milk
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 cooked rice

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

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.

USDA MyPlate Kitchen — Montana State University Extension Service (public domain), via myplate.food · public domain

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