Pineapple Rice Cream Recipes

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PINEAPPLE RICE PUDDING



Pineapple Rice Pudding image

THIS WONDERFUL old recipe was a treat during the Depression. We didn't have dairy topping in those days, so we enjoyed it with real, heavy cream. Mother served this as a special treat for our family. During celebrations we got to eat it in glass dishes with a cherry on the top. -Barbara Thomas Berkeley Heights, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1 cup cooked long grain rice
1 can (8 ounces) crushed pineapple, drained
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
Maraschino cherries and fresh mint, optional

Steps:

  • In a small bowl, combine the rice and pineapple; set aside. In a small bowl, beat cream, sugar and vanilla until soft peaks form. Fold into rice mixture. Cover and chill until serving. Garnish with cherries and mint if desired.

Nutrition Facts :

PINEAPPLE RICE



Pineapple Rice image

This is a sweet rice dish that can beserved as a side dish, either hot or cold. It is also a great dessert if served with cream.

Provided by Miss Erin C.

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup rice
2 cups cubed pineapple
6 tablespoons butter
3/4 cup brown sugar
3/4 cup pineapple juice

Steps:

  • Preheat oven to 350F degrees.
  • Boil rice.
  • Place 1/3 of rice in bottom of buttered baking dish.
  • Cover with half of the pineapple, half the brown sugar, and half of the butter.
  • Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
  • cover with last 1/3 of rice and pour over pineapple juice.
  • Bake covered for 30 minutes.

PINEAPPLE RICE CREAM



Pineapple Rice Cream image

Make and share this Pineapple Rice Cream recipe from Food.com.

Provided by kellychris

Categories     Short Grain Rice

Time 51m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 6

2/3 cup short-grain rice
5 cups milk
2 teaspoons vanilla essence
13 ounces crushed pineapple
3/4 cup sugar
2 1/2 cups cream (whipped)

Steps:

  • Rinse rice.
  • Bring milk to a boil in saucepan.
  • Add rice. When boiling, reduce heat and simmer (covered) on low heat 45-50 minutes, or til milk has been absorbed.
  • Remove from heat.
  • Add sugar and vanilla.
  • Allow to cool.
  • When cold,fold in pineapple and whipped cream.
  • Refrigerate.

Nutrition Facts : Calories 638.1, Fat 38.4, SaturatedFat 23.9, Cholesterol 139, Sodium 134.4, Carbohydrate 64.8, Fiber 1.1, Sugar 34.1, Protein 10.5

PINEAPPLE FRIED RICE



Pineapple Fried Rice image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1 ripe pineapple, for serving rice (optional)
4 cups cooked longgrain rice, such as jasmine, chilled
3 tablespoons vegetable oil
1 small onion, finely diced
5 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 cup blanched, sliced Chinese long beans
1/2 cup seeded, diced tomatoes
1 cup finely chopped fresh pineapple
3 tablespoons Thai fish sauce
1 teaspoon sugar
3 green onions, thinly sliced diagonally

Steps:

  • If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
  • Crumble the cold rice between your fingers to separate the grains, and set aside.
  • Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
  • Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

PINEAPPLE RICE



Pineapple rice image

Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 9

1 tbsp vegetable oil
2 shallots , chopped
2 garlic cloves , chopped
1 tsp mild curry powder
600g cold cooked rice (basmati or jasmine would work best)
300g/11oz fresh pineapple chunks, cut into smaller pieces, reserving any juice
4 tbsp soy sauce
pinch sugar
finely sliced spring onion and chopped coriander

Steps:

  • Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.

Nutrition Facts : Calories 253 calories, Fat 4 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.74 milligram of sodium

PINEAPPLE ICE CREAM



Pineapple Ice Cream image

Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 5

2 cups milk
1 cup sugar
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 can (8 ounces) crushed pineapple, undrained

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 478 calories, Fat 31g fat (18g saturated fat), Cholesterol 212mg cholesterol, Sodium 98mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.

QUICK AND EASY PINEAPPLE FRIED RICE



Quick and Easy Pineapple Fried Rice image

Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.

Provided by lutzflcat

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
½ cup diced sweet onion
1 tablespoon grated ginger root
1 clove garlic, minced
1 ½ cups fresh pineapple chunks
½ diced red bell pepper
⅓ cup thawed frozen peas
2 cups cold, cooked white rice
2 tablespoons low-sodium soy sauce, or to taste
1 teaspoon sesame oil
2 tablespoons sliced green onion
1 teaspoon toasted sesame seeds

Steps:

  • Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
  • Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
  • Garnish with sliced green onion and sesame seeds before serving.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g

PINEAPPLE BAKED RICE (MAIN COURSE FOR CHINESE NEW YEAR)



Pineapple Baked Rice (Main Course for Chinese New Year) image

Pineapple baked rice uses a pineapple skin as a bowl, stuffing it with fried rice. After you bake it for 15 minutes, the pineapple flavor will go into the rice and your whole house will be filled with pineapple aroma! This is great for kids. It has vegetables and a light, sweet taste. You may add cheese on top of the rice if you like. I personally don't like to add cheese, I want to keep the dish simple and original. I serve it as a main course for Chinese New Year.

Provided by Tao,RN

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

1 cup Thai jasmine rice
¾ cup water
1 pineapple
¼ cup vegetable oil, divided
2 eggs, beaten
1 link Chinese sausage, thinly sliced
¼ cup finely chopped carrot
¼ cup finely chopped onion
¼ cup green peas
¼ cup corn

Steps:

  • Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
  • Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
  • Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
  • Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
  • Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
  • Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 594.7 calories, Carbohydrate 89.6 g, Cholesterol 93 mg, Fat 22.8 g, Fiber 6.4 g, Protein 13.6 g, SaturatedFat 3 g, Sodium 261.5 mg, Sugar 34.9 g

PINEAPPLE ICE CREAM



Pineapple Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Kid-Friendly     Frozen Dessert     Pineapple     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 1/4 quarts

Number Of Ingredients 10

1 1/2 cups drained canned crushed pineapple in juice (from a 20-fl-oz can), reserving 1/2 cup plus 1 tablespoon juice
3/4 cup plus 2 tablespoons sugar
2 teaspoons cornstarch
1 1/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream
Accompaniment: lacy rice noodle crisps
Special Equipment
an instant-read thermometer; an ice cream maker

Steps:

  • Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.
  • Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

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