Pineapple bourbon rice pudding

 Leftover rice is a perfect blank canvas for TONS of fantastic dishes. Pineapple and bourbon make this simple rice pudding a bit more interesting. If you’re a fan of bourbon, try pouring an additional half (or full) shot on top of the pudding just before serving. Lots of people prefer their rice pudding cold, but this one seems to really shine, warm or room temperature.

Pineapple bourbon rice pudding

Pineapple bourbon rice pudding


  • 3 cups cooked rice
  • 1 can sweetened condensed milk
  • 1 cup pineapple juice
  • 1 shot bourbon
  • 1 cup crushed pineapple, to serve


  1. In a pot over medium heat, combine rice, milk and pineapple juice. Bring to a simmer, stirring often. Cook for 10 minutes, or until pudding begins to thicken, then remove from heat.
  2. Stir bourbon into rice pudding, then serve topped with crushed pineapple.

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