Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine rice, 2-1/2 cups milk, 1/3 cup Sugar, 1 tablespoon butter and salt in 2-quart saucepan.
  2. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes.
  3. Beat egg yolks and remaining 1/2 cup milk together; add to rice mixture and cook an additional minute.
  4. Remove from heat and add pineapple and 1 teaspoon vanilla. Cool.
  5. Beat egg whites and remaining 2 tablespoons Sugar until peaks are stiff but not dry.
  6. Fold into cooled rice and turn into buttered 9x13x2-inch baking dish. Sprinkle with coconut.
  7. Bake at 325 degrees 20 to 25 minutes.
  8. Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan.
  9. Stir to dissolve cornstarch. Add remaining 1 tablespoon butter, brown sugar and 1/8 teaspoon salt.
  10. Cook, stirring frequently, until clear and thickened.
  11. Add remaining 1/2 teaspoon vanilla. Spoon over warm or chilled pudding.

See also Edit

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