Pineapple Rice Delight

Preheat oven to 350°F. Combine 3 cups cooked rice, 2 cups milk, 1/4 cup sugar, 1 tablespoon butter, salt, and 3 egg yolks in a large bowl, stirring until well mixed.

Stir in drained crushed pineapple and 1 teaspoon vanilla extract into the rice mixture, then fold in 1/2 cup flaked coconut.

Beat the 3 egg whites in a separate bowl until stiff peaks form, then gently fold into the rice-pineapple mixture until just combined.

Pour the mixture into a buttered 9-inch square baking dish and bake for 35 minutes until the top is lightly golden and the custard is set.

While the rice pudding bakes, prepare the pineapple sauce by combining the reserved pineapple juice, remaining 1 cup milk, 1 tablespoon cornstarch, 1/4 cup brown sugar, and remaining 1 tablespoon butter in a saucepan.

Cook the sauce mixture over medium heat, stirring constantly, until thickened and bubbly.

Remove from heat and stir in remaining 1/2 teaspoon vanilla extract, then let the sauce cool slightly.

Remove the baked pudding from oven and let cool for 5 minutes before serving.

Serve the pineapple rice pudding warm in individual bowls, topped with the pineapple sauce.