Pineapple Rice Pudding

Preheat oven to 350°F (175°C) and butter a 2-quart baking dish.

Combine cooked rice, milk, sugar, butter, and salt in a large bowl, stirring until the butter is melted and ingredients are well incorporated.

Stir in the egg yolks one at a time, mixing thoroughly after each addition.

Drain the crushed pineapple and fold it gently into the rice mixture along with the ground cinnamon and flaked coconut.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the rice mixture in two additions, being careful not to deflate them.

Transfer the mixture to the prepared baking dish and smooth the top.

Bake for 45-50 minutes until the pudding is set around the edges but slightly jiggly in the center and the top is lightly golden.

Remove from oven and cool for 10 minutes before serving warm or at room temperature.