Rice Surprise

Rice Surprise

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Honda

“A wonderful Mennonite dessert, my grandmother used to make this light pudding for family gatherings. Enjoy!”

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Adjust Servings

Original recipe yields 4 cups



  1. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Rinse, drain, and chill the cooked rice.
  3. 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.

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Reviews (10)

Rate This Recipe
Sarah Jo

Sarah Jo

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 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.



I had leftover rice and whipping cream so this fit the bill. Made exactly as written. Easy to make and quite tasty!



Very easy to make & delightfully light!

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Amount Per Serving (4 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 33.2 g
  • 51%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 35 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Brown Rice Pudding


next recipe:

Raspberry Rice Pudding Creme Brulee