Pina Colada Rice Pudding

Description
Makes 6 servings

Ingredients

 * 2 cups cooked rice
 * 2 cups 2% low-fat milk
 * ¼ cup coconut milk
 * ¼ teaspoon salt
 * ¼ cup rum, divided
 * 1 teaspoon cornstarch
 * 2 tablespoons firmly packed brown sugar
 * 1 (8-ounce) can pineapple chunks with juice
 * 1 teaspoon butter or margarine
 * ¼ cup flaked coconut for garnish (optional)
 * maraschino cherry for garnish (optional)

Directions

 * 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.