- Mitch Hedberg
This recipe was passed down to me by my mamaw (mom's mom). She and my papaw loved it. When I announced a pulled pork barbecue with all the fixin's for my wedding reception, Mamaw suggested this recipe. I was so incredibly nervous the first time I made it. What if the egg scrambles instead of thickening? What if it turns out gross instead of delicious? Eventually I got over it, made the pot of rice, and fell in love. This is truly more of a rice pudding or dessert rice, but it certainly pairs well with some roasted hog and homemade barbecue sauce.
Pineapple Rice
2 cups white rice (you can use minute rice, I used Great Value long-grain enriched white rice)
4 cups water
2 tbs butter
1 can crushed pineapple
1 tsp vanilla extract
1 egg, beaten
1/2 cup sugar
1. Add rice, water, and butter to a 4 qt sauce pan. Bring to a boil, reduce to a simmer, and cook until the liquid is mostly absorbed.
2. Stir sugar into rice.
3. I beat the egg in a measuring cup so I had a handle that was easy to grip. Begin to stir the rice: holding the beaten egg about 6 inches above the sauce pan, dribble the egg into the center of the rice with one hand while you stir continuously with a wooden spoon in the other hand. Do this slowly! You do not want scrambled eggs in your pineapple rice. A few drips at a time or a thin, steady stream are the best way to add the egg. Sorry there is no photo of me streaming the egg into the rice. I have but 2 hands, and everyone else was previously engaged and could not assist me in my food-blogging endeavor. This is a photo of the rice after the egg has been added. Very creamy texture!
4. Stir in vanilla and pineapple.
5. Bring rice back to a simmer until the texture is like creamy oatmeal. Basically you need to absorb/evaporate some of the liquid from the pineapple. Why not drain it? Because you want the pineapple flavor to be absorbed into the rice.
6. Serve as a side or as a dessert.
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