“A wonderful Mennonite dessert, my grandmother used to make this light pudding for family gatherings. Enjoy!” - by Honda
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- Rinse, drain, and chill the cooked rice.
- In a small glass or metal mixing bowl, whip the cream, adding sugar gradually until the cream becomes fluffy. Then, fold the whipped cream and drained pineapple into the chilled, cooked rice. Spoon the mixture into dessert dishes and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 470 cal
- 23%
- Fat
- 33.2 g
- 51%
- Carbs
- 42.3 g
- 14%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"I used orzo pasta (I was making some anyway for another dish--I just threw in extra especially for this dessert) and Truvia in place of the white sugar (I googled the amount and I got eight packets to..." See more equal 1/3 of a cup). I chilled my Kitchen Aid mixer and beater attachment for an hour or so before whipping the cream. As I was whipping the cream, I gradually added one packet at a time until I'd added them all. This was a wonderful dessert--the kids and I thought it was incredible. I was so tickled that I pulled it off using orzo and Truvia! I can't get over how easy it was. I think I might take one of the other reviewer's suggestions and try using chopped mandarin oranges and maybe a little unsweetened coconut in this dessert next time."
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