Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 20-ounce can crushed pineapple in unsweetened juice
- 1/2 cup firmly packed brown sugar
- 1/4 cup rum or 2 teaspoons rum extract
- 2 cups cooked rice
- 1 cup half and half
- 2 cups milk
- 3 large eggs
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teapoon salt
- 1/4 cup flaked coconut
- =
Directions
Combine undrained pineapple and brown sugar in 1-1/2 quart saucepan. Bring to a boil, reduce heat to simmer, and cook 15 minutes or until thickened and most of liquid is absorbed. Stir frequently to avoid sticking; add rum. Measure 1/2 cup; set aside for topping.
Spread remaining pineapple in shallow baking dish, about 8-1/2x8-1/2x2 inches. Top evenly with rice.
Heat half and half and milk to barely scalding. Beat eggs, granulated sugar, vanilla and salt together. Slowly stir in hot liquid. Gently pour over rice. Sprinkle with coconut. Place baking dish in pan filled with hot water to depth of 1 inch. Bake at 350 degrees for 45 minutes or until custard is set. Remove from oven and set in pan of cold water to prevent further cooking. Serve warm or cool, topped with reserved pineapple and a dollop of whipped cream, if desired.