Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine rice, 2½ cups milk, ⅓ 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 ½ cup milk together; add to rice mixture and cook an additional minute.
  4. Remove from heat and add pineapple and 1 teaspoon vanilla.
  5. Cool.
  6. Beat egg whites and remaining 2 tablespoons sugar until peaks are stiff but not dry.
  7. Fold into cooled rice and turn into buttered 9x13x2-inch baking dish.
  8. Sprinkle with coconut.
  9. Bake at 325°F 20 to 25 minutes.
  10. Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan.
  11. Stir to dissolve cornstarch.
  12. Add remaining 1 tablespoon butter, brown sugar and ⅛ teaspoon salt.
  13. Cook, stirring frequently, until clear and thickened.
  14. Add remaining ½ teaspoon vanilla.
  15. Spoon over warm or chilled pudding.

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