Pineapple Rice Bake

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or margarine.

In a large bowl, combine 3 cups cooked rice, 2 cups milk, sugar, and 1 tablespoon butter. Mix well until the rice is evenly coated.

Separate the 3 eggs, placing yolks in one bowl and whites in another. Whisk the egg yolks with the remaining 1 cup milk until smooth.

Drain the 20-ounce can of crushed pineapple, reserving the juice if desired. Fold the drained pineapple into the rice mixture.

Pour the egg yolk mixture into the rice and pineapple mixture, stirring gently to combine. Stir in the ground cinnamon until evenly distributed.

In a separate clean bowl, beat the 3 egg whites until stiff peaks form using an electric mixer.

Gently fold the beaten egg whites into the rice mixture in two additions to maintain the airiness of the meringue.

Pour the batter into the prepared baking dish and smooth the top evenly.

Bake for 45 minutes until the top is lightly golden and a knife inserted in the center comes out clean.

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