Pineapple Rice Custard

Pineapple custard with rice.

Photo of Pineapple Rice Custard

INGREDIENTS:

24 slices DOLE® Pineapple Slices, drained, juice reserved
1 qt. 4 oz. (4-1/2 cups) milk
18 egg(s)
5 oz. (3/4 cup) granulated sugar
1 tbsp vanilla extract
1-1/2 tsp ground nutmeg
3/4 tsp salt
4 cups cooked rice
whipped cream
sliced almonds, toasted

DIRECTIONS:

  1. Blend together 1-1/2 cups reserved pineapple juice, milk, eggs, sugar, vanilla, nutmeg and salt.
  2. Stir in rice.
  3. Grease twenty four 6-ounce custard cups.  Spoon 5-ounces mixture into each cup.  Top each with pineapple slice.
  4. Place cups in hotel pans and fill each pan with 1-inch hot water.
  5. Bake at 325ºF., 45 minutes or until knife inserted in center comes out clean.  Refrigerate.
  6. Top with whipped cream and almonds.
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