Do you have a dessert recipe you always serve for special occasions? I would love to hear about your traditions, in the comments below!
Even though this dessert always reminds me of those family dinners, this would also make a wonderful and refreshing summertime treat. I prefer using mandarin orange segments for this, and I think next time I make this I’m going to throw in some cherries, too. Just for that wonderful splash of color!
Ingredients
Pudding:
2 cup Uncle Ben’s Converted Long Grain Rice
1 can crushed pineapple (with natural juice)
1 box vanilla pudding (cook & serve style)
1-2 oranges, segmented (include any juice) OR 1 large can mandarin orange segments (no juice)
Whipped Cream:
¾ cup whipping cream
1 Tbsp Domino powdered sugar
Instructions:
Prepare rice according to package directions (to yield 4 cups cooked rice).
Prepare pudding according to package directions. When cooked, transfer to a bowl, cover and set aside to cool for a few minutes.
Transfer cooked rice to a large mixing bowl and allow to cool about 10 minutes (mix it periodically to remove some heat). To warm rice, add crushed pineapple and juice, cooked pudding and orange segments (w/juice, if any). Stir well, then refrigerate at least a few hours so it’s very cold.
Remove pudding mixture from refrigerator and stir. Before serving, whip the cream w/confectioner’s sugar to stiff peaks. Fold cream into pudding mixture then refrigerate until ready to serve.
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Quick tip: This recipe makes about 8 cups.
