Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice, milk, coconut milk and salt in 3-quart saucepan.
  2. Cook, stirring occasionally, until thick and creamy, about 25 minutes.
  3. Remove from heat.
  4. Add 2 tablespoons rum.
  5. Mix cornstarch, brown sugar, and pineapple with juice in small saucepan.
  6. Cook, stirring often, until clear and thickened.
  7. Remove from heat; add butter and 2 tablespoons rum.
  8. Spoon pudding into dessert dishes and top with pineapple sauce.
  9. Garnish with coconut and cherries, if desired.

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