This Pineapple Rice Pudding is a sweet and creamy delight that’s loaded with tropical flavors. From the rich crushed pineapple to the stiff whipped cream and marshmallows, this delightful dessert has it all!
I love whipping this recipe up during the summer months as it feels cooling and satisfying without being overly heavy. Plus, you can easily top it with everything from cinnamon to maraschino cherries for an extra hit of flavor!
And honestly? The silky texture of this pineapple rice pudding is enough to convert anyone who usually turns down post-dinner treats.
Although it’s not the healthiest dessert of all time, it’s a firm favorite in my recipe binder for when I need indulgence.
The rice pudding base is made with heavy whipped cream which gives it a rich and creamy texture. But it’s the marshmallows and crushed pineapple that lend the dish tons of delectable sweetness.
Yep, that’s right – there’s no serving of sugar used to sweeten things up here!
Oh, and did I mention that this simple and delicious recipe is no-bake? So, you can get dessert on the table without preheating an oven or watching for a rise!
Why You’ll Love This Pineapple Rice Pudding
- It’s perfectly fluffy and is filled with amazing tropical and creamy flavors!
- It’s easy enough for beginners to make and is ideal for the summer months.
- It contains just a handful of ingredients which makes trips to the grocery store super easy.
- It’s usually a hit with dinner party guests!
- It gets an incredible sweetness from the crushed pineapple, cinnamon, marshmallows, and maraschino cherries!
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Cooked rice. Use leftover white rice if you have it.
- Crushed pineapple. Drain this to avoid an overly wet result.
- Marshmallows. Crucial for sweetness! Chop them so they mix better into the rice mixture.
- Whipping cream. Make sure this is stiffly whipped to give your pudding structure.
- Maraschino cherries. For a sweet and aesthetic topping!
- Cinnamon. This is just used for topping, but it adds a slight warmth and spice to an otherwise sweet dish.
How to Make Pineapple Rice Pudding
- Step One: Add marshmallows to cooked rice while it’s still hot and stir until the marshmallows melt.
- Step Two: Add the crushed pineapple and stir.
- Step Three: Stir in the whipped cream.
- Step Four: Add the mixture to parfait dishes and chill your rice pudding in the fridge until cold.
- Step Five: Serve your puddings with a sprinkle of cinnamon and a cherry on top!
You don’t need much equipment to make this recipe, but I highly recommend at least getting some mini dessert glasses! They make the result look way more appetizing than putting things in a regular bowl!
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What to Serve with Pineapple Rice Pudding
If you want to create a smorgasbord of puddings, I recommend setting up a dessert table with a few of these dishes!
Recipe Tips and Tricks
- I recommend using medium-grain white rice or basmati rice from the grocery store to make this pineapple rice pudding. It’s best to avoid brown rice as it can be slightly too hard and grainy. But otherwise, any starchy rice is ideal!
- You need to make sure you’ve properly drained your rice before mixing in the marshmallows. You don’t need to rinse it, but getting rid of excess water will stop your rice pudding from being mushy or watery.
- Before cooking your rice, rinse it in cool water until the water runs clear. This will remove any excess starch and keep the result fluffy and delicious!
Variations and Substitutions
- If you’re feeling fancy, you can add a dollop of compote or jam to the top of your pudding for a fruitier flavor!
- Although there’s crushed pineapple in the pudding, nothing is stopping you from topping it with pineapple slices.
- I love adding raisins or a few chopped nuts to this recipe for extra texture and flavor. To be honest, any add-ins that work well with pineapple will taste incredible mixed into your pudding!
I usually pre-portion my pineapple rice pudding into separate ramekins or glasses in the fridge. They last for up to 3 days in the fridge this way.
If you don’t want to use glasses, an airtight container will keep your rice pudding even fresher!
Should your pudding be slightly too thick or globby after it’s been stored, add small amounts of milk to thin things out before eating.
Can I Freeze?
You can freeze this pineapple rice pudding for up to 3 months in airtight containers or freezer bags.
Just remember to take it out of the fridge the night before you plan to eat it!
Looking for more pudding recipes to try? I have several that are winners.
- Hot Fudge Pudding Cake: So sinfully rich! Luscious chocolate cake bakes right with a creamy, chocolatey pudding sauce.
- Half-Hour Pudding: An easy vintage dessert recipe just like Grandma used to make. The sweet bread pudding bakes in a rich caramel sauce for 30 minutes.
- Cracker Pudding: A vintage Pennsylvania Dutch dessert recipe that is creamy and sweet.
- Radio Pudding: A simple vintage recipe that has been passed down from generation to generation. The cake base bakes right in a luscious butterscotch sauce.
- White Chocolate Pudding: Enjoy the smooth, creamy and sweet flavour of this homemade White Chocolate Pudding. Make it extra special by topping with strawberries and whipped cream!
Pineapple Rice Pudding
- 2 cups cooked rice
- 1 cup crushed pineapple drained
- 10 marshmallows chopped
- 1 cup whipping cream stiffly whipped
- maraschino cherries for garnish
- cinnamon for garnish
- Add marshmallows to cooked rice while it’s still hot. Stir until marshmallows melt.
- Add crushed pineapple and stir.
- Stir in whipped cream. Add to parfait dishes and chill in the fridge until cold.
- Serve with a sprinkle of cinnamon and a cherry on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.