Arroz con Pina

Rinse the long-grain rice under cold water in a fine-mesh sieve until the water runs clear, then drain well.

Pour the pineapple juice into a medium saucepan and bring to a boil over medium-high heat.

Add the rinsed rice to the boiling pineapple juice, stir once, and reduce heat to low. Cover and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Remove the pan from heat and let the rice cool to room temperature, fluffing gently with a fork.

In a blender, combine the cooked rice, milk, and sugar to taste, then blend until smooth and creamy.

Strain the mixture through a fine-mesh sieve into a serving pitcher, pressing gently to extract all liquid and pushing through as much rice solids as desired.

Stir in rum if using, then refrigerate until ready to serve.

Fill serving glasses with ice and pour the arroz con piña mixture over top, stirring well before each serving.