Pineapple-topped Creamy Rice Pudding

Description

 * Makes 6 servings

Ingredients

 * 3 cups cooked rice
 * 4 cups milk, divided
 * ⅔ cup sugar
 * ¾ teaspoon salt
 * 2 eggs
 * 1 x 3-ounce package cream cheese, softened
 * 1 teaspoon vanilla extract

Pineapple sauce

 * 1 x 20-ounce can pineapple chunks
 * 1 tablespoon cornstarch
 * 1 tablespoon butter or margarine
 * ¼ cup firmly packed brown sugar
 * ⅛ teaspoon salt
 * ½ teaspoon vanilla extract

Directions

 * 1) Combine rice, 3½ cups milk, sugar and salt in 2-quart saucepan.
 * 2) Cook over medium heat, stirring occasionally, until thick and creamy, about 15 minutes.
 * 3) Beat remaining ½ cup milk, eggs and cheese together.
 * 4) Stir into rice mixture.
 * 5) Cook 2 minutes longer, stirring constantly.
 * 6) Add vanilla.
 * 7) Turn into serving dishes.
 * 8) Serve warm or chilled with pineapple sauce.

Pineapple sauce

 * 1) Combine pineapple with juice and cornstarch in 1-quart saucepan.
 * 2) Stir to dissolve cornstarch.
 * 3) Add butter, brown sugar and salt.
 * 4) Cook, stirring, until clear and thickened.
 * 5) Add vanilla.