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No Cook Pineapple Rice Pudding

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This no bake, no cook, Pineapple Rice Pudding recipe is egg free and packed with creamy flavor!  This pineapple rice recipe can be served as a side dish or dessert! This simple dessert requires only 5 ingredients and is the perfect way to use up leftover rice!



If you are anything like me, Pineapple rice pudding might seem like a new concept.  Especially since this is a no cook, no bake, creamy whipped cream rice pudding.  Certainly not your classic rice pudding recipe.

I stumbled across this recipe that my mom submitted to a church cook book  I’ve got to say, I do not remember her ever making this creamy pineapple rice pudding as a kid.  Granted, if she’s anything like me, she probably made it for a pot luck or event knowing that her children would be freaked out by the idea of pineapple and whipped cream.

My mom had it rough growing up.  There were 5 of us kids and we were all overly picky.  But not picky as in we all didn’t like the same thing.  Picky as in everyone loved and hated different things. Keeping our likes and dislikes all in order must have been quite the chore. 



Even today as adults, we all have very specific likes and dislikes.  Because of this, creating a dish like this rice and pineapple recipe for a side dish or dessert would not have gone over well.

Thankfully my mother was always in the kitchen and making sure the neighbors were all well fed and taking them dishes that we kids were too picky to try.

In the old cookbook that my mom submitted this recipe to, she added cottage cheese and called it Pineapple Rice Salad Recipe.  I however omitted the cottage cheese as it wouldn’t add much flavor and the rice gives a similar texture.




I of course think it’s this one!  This easy pineapple rice recipe is simply cold rice with pineapple and whipped cream making it a fluffy pudding consistency.  It may sound odd to you.  And really I have to admit I made it more out of curiosity than desire my first time.  I love classic rice pudding but whipped cream rice pudding just didn’t mesh well with my brain.

The ingredients are simple:

  • Cold cooked rice – leftovers from take out or dinner work great!
  • Sugar
  • Heavy whipping cream, whipped
  • Crushed pineapple, well drained
  • Vanilla

To make this fruit rice salad, just whip your heavy cream with sugar and vanilla.  Add cooked rice and drained pineapple.  Mix well.  Refrigerate to allow the flavors to blend then serve as a side fruit salad or a dessert.


Yes you can!  I’ve learned over the years that fresh pineapple doesn’t mix well with everything due to the high acid content of a fresh pineapple.  However in this recipe it can!  If you are using fresh pineapple you can gently pulse it to create a crushed texture or add small pineapple tidbits into your salad.  Really it’s all about texture and what you’re ok with.




A quick Google search tells me that a pudding is:

  1. a dessert with a creamy consistency
  2. a sweet or savory steamed dish made with flour 

Thus making this Pineapple Rice Pudding Dessert an actual pudding! I originally thought a pudding had to be cooked.  Like stovetop rice pudding or baked rice pudding.  However according to the dictionary, as long as it’s a dessert with a creamy consistency it qualifies!  

Despite my mother calling this a rice pineapple salad, it tastes more like a dessert to me!  Granted my 5 Minute Fluff Salad also tastes more like a dessert than a salad.  And yet I serve it as a salad because if I can have chocolate chip pancakes doused in syrup for breakfast, then I can have whipped cream and marshmallows for a side dish! 

Now you know why my business cards say my title is “Sugar Addict instead of owner or influence.  The truth is that I am a sugar addict and have a major sweet tooth.  Even saying that, the idea of a pudding for a side dish just doesn’t sound right.  That’s why we’ll call this a Pineapple rice pudding recipe.  




No one in my family has Celiac disease or suffer from a gluten intolerance.  However every time I cook for someone who does, I ask this same question about each dish I make.  

This Pineapple Rice Dessert does not contain any gluten.  Rice would be the closest thing to gluten and it is naturally gluten free!  Because of this, you can serve this dish with confidence to any of your dinner guests or family members who are gluten free.




If you grew up with glorified rice, you’ll instantly know that there are two things that are different from this recipe to the one you grew up with.  Though similar, this is a trimmed down version.  If you’ve never had it before, glorified rice salad is this, but with the addition of marshmallows and maraschino cherries.  I’ve even seen the recipe with the addition of mandarin oranges too.




I can’t answer for all rice puddings, but this no cook pineapple rice pudding version should be kept in the fridge until ready to be eaten.  The real whipped cream will start to break down as it sits out (especially if outside on a hot day), so you should plan to keep it in the fridge when you’re done serving it.  




If you are unsure if your leftover cooked rice would work well in this dish, the best rule of thumb is to use up any cooked rice within 4 – 6 days.  However if you aren’t going to use it within that time frame, but do not want it to go to waste, freeze it!  Store COLD cooked rice in a freezer bag or container with the date written on it. 

You can freeze it for up to 6 months.  When ready to use, you can reheat / thaw in the microwave (place in a bowl with a paper towel over the top) or on the stove – place in pot with a lid and stir every few minutes.




Some of my favorite ways to use up leftover cooked rice are:


Yield: 8 Servings

Pineapple Rice Pudding

side image of pineapple rice pudding

This no bake, no cook, pineapple rice pudding recipe is egg free and packed with creamy flavor!  This pineapple rice recipe can be served as a side dish or dessert! This simple dessert requires only 5 ingredients and is the perfect way to use up leftover rice!

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes


  • 3 cups rice, cooked (leftovers work great)
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 teaspoon vanilla extract


  1. This works best with cold rice. If you do not have cold rice, then make your rice now and allow to chill.
  2. Whip heavy whipping cream, vanilla, and sugar until soft peaks form.
  3. Add rice and mix well.
  4. Add well drained crushed pineapple and mix well.
  5. Refrigerate for 1 hour or longer to allow flavors to meld.
  6. Serve cold.


Cool whip can be substituted for whipped cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 7mgCarbohydrates: 28gFiber: 0gSugar: 14gProtein: 2g

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Thursday 27th of July 2023

My mom used to make this for Easter dinner. It goes great with Easter ham.


Sunday 1st of October 2023

I love that Maria! Thanks for sharing!


Friday 21st of May 2021

My mother made this in the 1960’s and ‘70’s when we were children. It was called Glorified Rice and it was one of our family favorites.


Sunday 18th of July 2021

Glorified Rice? I've never heard it called that but love the name! Thanks for sharing!

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