Pineapple Rice Delight

Description
Makes 8 servings

Ingredients

 * 3 cups cooked rice
 * 3 cups milk, divided
 * 1/3 cup plus 2 tablespoons sugar, divided
 * 2 tablespoons butter or margarine, divided
 * 1/2 teaspoon salt
 * 3 eggs, separated
 * 1 20-ounce can crushed pineapple (drain; reserve juice)
 * 1 1/2 teaspoons vanilla extract, divided
 * 1/2 cup flaked coconut
 * 1 tablespoon cornstarch
 * 1/4 cup firmly packed brown sugar

Directions

 * 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.