Pineapple Rice Delight

Description

Makes 8 servings

Ingredients

• 3 cups cooked rice
• 3 cups milk, divided
• 1/3 cup plus 2 tablespoons Sugar, divided
• 2 tablespoons butter or margarine, divided
• 1/2 teaspoon salt
• 3 eggs, separated
• 1 20-ounce can crushed pineapple (drain; reserve juice)
• 1 1/2 teaspoons vanilla extract, divided
• 1/2 cup flaked coconut
• 1 tablespoon cornstarch
• 1/4 cup firmly packed brown sugar

Procedures

1. Combine rice, 2-1/2 cups milk, 1/3 cup Sugar, 1 tablespoon butter and salt in 2-quart saucepan.
2. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes.
3. Beat egg yolks and remaining 1/2 cup milk together; add to rice mixture and cook an additional minute.
4. Remove from heat and add pineapple and 1 teaspoon vanilla. Cool.
5. Beat egg whites and remaining 2 tablespoons Sugar until peaks are stiff but not dry.
6. Fold into cooled rice and turn into buttered 9x13x2-inch baking dish. Sprinkle with coconut.
7. Bake at 325 degrees 20 to 25 minutes.
8. Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan.
9. Stir to dissolve cornstarch. Add remaining 1 tablespoon butter, brown sugar and 1/8 teaspoon salt.
10. Cook, stirring frequently, until clear and thickened.
11. Add remaining 1/2 teaspoon vanilla. Spoon over warm or chilled pudding.