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Ingredients1 h 52 m servings 153 cals
Original recipe yields 16 servings
- Combine water and rice in a 3-quart saucepan. Bring to boil; simmer until water is absorbed and rice is tender, about 15 minutes. Allow to cool.
- Mix sugar and flour together in a bowl. Stir sugar mixture, pineapple juice, and beaten eggs together in a saucepan; cook and stir over medium-low heat until the mixture has the consistency of pudding, about 5 minutes. Allow to cool.
- Mix rice, pudding, pineapple, whipped topping, and cherries together in a bowl. Refrigerate until chilled, about 1 hour.
- Cook's Note:
- Whipping cream, thoroughly whipped, can be substituted for the frozen whipped topping.
Per Serving: 153 calories; 4.3 g fat; 27.1 g carbohydrates; 2 g protein; 23 mg cholesterol; 14 mg sodium. Full nutrition