Meringue-topped Pineapple Rice Pudding

Preheat the oven to 350°F (175°C). Combine the cooked rice, 3 cups of the milk, 1/2 cup sugar, and salt in a large saucepan over medium heat, stirring occasionally.

In a small bowl, whisk together the egg yolks and remaining 1 cup milk. When the rice mixture begins to steam, slowly pour the egg yolk mixture into the saucepan while stirring constantly to avoid curdling.

Continue cooking the rice pudding, stirring frequently, until it thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.

Fold the drained and quartered pineapple chunks into the warm rice pudding until evenly distributed. Pour the mixture into a 9-inch pie dish or shallow baking dish.

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form and the meringue holds its shape.

Stir the remaining 1/2 teaspoon vanilla extract into the meringue. Spread or pipe the meringue over the pineapple rice pudding, making sure it touches the edges of the dish to prevent shrinking.

Bake the pudding in the preheated 350°F oven until the meringue is lightly golden brown, approximately 12-15 minutes. Remove from the oven and let cool to room temperature.

Gently warm the red currant jelly in a small saucepan over low heat, stirring until melted and smooth. Drizzle the warmed jelly over the cooled meringue topping for a glossy finish and added sweetness.