Serves 6
258 cal · 70 min
Pineapple Rice Bake
Recipe GLPRdc2ebfff721380
A warm and comforting baked rice pudding infused with sweet crushed pineapple and aromatic warm spices. Eggs and milk create a custard-like texture that bakes into a golden, creamy dish perfect for any occasion.
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Ingredients
4 Large eggs
1% low-fat milk
½ cup Sugar
1 cup Crushed pineapple, undrained
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 teaspoon Vanilla extract
3 cup Cooked rice
Directions
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with nonstick cooking spray or oil.
In a large bowl, whisk together the 4 eggs, milk, and sugar until well combined.
Stir in the undrained crushed pineapple, cinnamon, nutmeg, and vanilla extract until evenly distributed.
Fold in the cooked rice until all the rice is coated with the egg mixture.
Pour the mixture into the prepared casserole dish.
Bake for 50 to 60 minutes, until the center is set and a knife inserted into the middle comes out clean (the internal temperature should reach 160°F).
Remove from the oven and let cool for a few minutes before serving.
