Pineapple-Rice Pudding
Pineapple-Rice Pudding
1 cup pineapple juice, no sugar added
2 oz. uncooked enriched rice
1/2 cup canned crushed pineapple, no sugar added,
divided
1/2 tsp. cornstarch
In a small saucepan bring 1 cup pineapple juice to a
boil. Add rice; reduce heat to simmer, cover, and
cook over low heat until rice is tender and absorbs
all the juice (about 20 minutes).
Drain 1/2 cup crushed pineapple, reserving juice; set aside 2 tblsp. for garnish. In a small saucepan
combine remaining drained crushed pineapple, the
reserved juice, and cornstarch; stir to dissolve
cornstarch. Cook over low heat just until mixture
comes to a boil and thickens; stir into cooked rice.
Cool; cover and chill.
When ready to serve, divide rice mixture into 2
dessert dishes; top each with 1 tblsp. reserved
pineapple.
207 cal. .18g fat Serves: 2
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