Pineapple lovers unite…this time under the banner of old-fashioned rice pudding! For all you fans of rice pudding, here’s a tropical twist on an old favorite – Pineapple Rice Pudding! Tangy pineapple and whipped cream transform this creamy dessert into the best recipe for rice cream pudding out there!

This version of cold rice pudding is so outrageously good! For pineapple lovers, desserts like Pineapple Upside Down Cake or Pineapple Sheet Cake are sure to be a hit, and this one is no different. You can even try making it into a coconut pineapple Pina Colada style rice pudding!

Pineapple rice pudding in a clear bowl with pieces of pineapple as garnish

Pineapple Rice Pudding


Pin it your DESSERTS BOARD to SAVE it for later!

Follow CentsLess Meals on Pinterest for more great recipes!


How To Make Rice Pudding

  1. Make the rice according to the recipe. If you are using leftover rice, I suggest using regular milk or even coconut milk instead of water, and just soaking the grains in this combination until they plump up.
  2. Gently stir drained pineapple into cooled rice mixture.
  3. Fold in whipped cream, chill, and serve. You can even put a cherry on top if you like! (An umbrella might be carrying it too far? 🙂

Tip: You could use another type of fruit if you want to experiment! My Hungarian friend even makes rice pudding with grapes and gelatin! So don’t be afraid to mix it up!

Ingredients for pineapple rice pudding in a clear Bowl

What Rice Is The Best For Rice Pudding?

  • Arborio Rice – With it’s small grains and starchy consistency, Arborio rice is perfect for things like risotto or… pudding! It cooks up super creamy and thick!
  • Long Grain Rice – It’s totally fine to use ordinary long grain rice. Your dessert may be a little lighter and less creamy, which some people actually prefer. Follow your own tastes and preferences!

The only rice I don’t suggest using is brown rice, or any type of whole grain rice. It really won’t be quite the same since whole grains won’t absorb or match tastes with the pineapple juice very well. So, if white rice is off the menu, it’s probably better to go for a different dessert altogether… or just mix these ingredients with something like cottage cheese, for a lower carb option!

How Long Does It Last?

Cooked rice lasts up to 4 to days in the fridge and homemade whipped cream should last 2 to 3 days. Combined with pineapple, rice pudding with cream may not last as long because of the acid found in tropical fruits. Use your judgement, and don’t eat it if seems off!

Can You Freeze Rice Pudding?

You can freeze rice pudding for up to three months. However the sooner you eat it, the better it will taste so I don’t recommend keeping it for super long in the freezer. As a general rule, cream and milk based desserts don’t love to be frozen, especially when mixed with an acidic fruit like pineapple, but you could easily use cool whip instead.

Pineapple rice pudding in a bowl with a spoon

Enjoy it with your family after dinner tonight!

Other Delicious Fruit Desserts To Try!

Strawberry Pretzel Dessert – a fruit filled classic.

Cherry Cream Cheese Dessert – creamy and delicious.

Berry Fluff Pie – so easy to make!

Crock Pot Apple Cobbler Recipe – simple crock pot recipe.

Classic Peach Galette – so fresh.

Pineapple rice pudding in a clear bowl with pieces of pineapple as garnish
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pineapple Rice Pudding

Pineapple Rice Pudding is a tropical twist on classic rice pudding!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 30 minutes
Servings 6
Author Holly


  • 1 ⅓ cups rice
  • 1 cup pineapple juice
  • 1 ½ cups water
  • ¼ teaspoon salt
  • 1 cup pineapple crushed, well-drained
  • 1 cup heavy cream whipped
  • ¼ cup sugar up to 1/2 cup to taste


  • Combine rice, water, pineapple juice, and salt in a saucepan and bring to a boil. Cover and simmer for 5 mins.
  • Remove from heat and let stand for 13-15 minutes.
  • Lightly mix in crushed pineapple and let cool.
  • Whip heavy cream with sugar, and fold in. Chill for at least one hour before serving.
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 354kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 118mg | Potassium: 158mg | Fiber: 1g | Sugar: 15g | Vitamin A: 599IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

Recipe adapted from my Grandma’s 1959 Church Cookbook.

REPIN this Easy Dessert!

Pineapple rice pudding in a clear bowl with a title

Pineapple rice pudding in a glass bowl with writing
Ingredients for pineapple rice pudding in a clear bowl and pineapple rice pudding in a dish with a spoon and the title


, ,

Recipes you'll love

About the author

See more posts by Holly

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    My Mother used to make this in the 50’s and 60’s. Can I substitute mandarin orange sections instead of pineapple? Hubby is allergic to pineapple!

    1. We haven’t tried the recipe with instant rice Tina, but I think that would work. I would instead suggest heat the water and juice, and once it reaches a boil, add the instant rice and allow to sit (per box directions). Skip step 2 altogether. Let us know if you try it Tina!

  2. Hi Holly, the ingredients list includes sugar however the recipe doesn’t state when to include it. Would you include when boiling rice or whip it with the cream?