Pineapple Rice Bake
Based on a recipe from Montana State University Extension Service, via USDA MyPlate Kitchen
What goes in
- 4eggs
- 1 cup1% milk
- ½ cupsugar
- 1 cancrushed pineapple, undrained
- 2½ mlground cinnamon
- 2½ mlground nutmeg
- 4.9 mlvanilla extract
- 3 cupscooked rice
How to cook it
- Heat the oven to 350 °F and lightly grease a 2-quart baking dish with oil or nonstick spray.
- Whisk the eggs, milk, and sugar together in a large bowl until blended.
- Stir in the canned pineapple with its juice, along with the cinnamon, nutmeg, and vanilla.
- Mix in the cooked rice, then pour the custard mixture into the prepared baking dish.
- Bake for 50 to 60 minutes until set and a knife inserted into the middle comes out clean.
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