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
Combine rice, 2-1/2 cups milk, 1/3 cup sugar, 1 tablespoon butter and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes. Beat egg yolks and remaining 1/2 cup milk together; add to rice mixture and cook an additional minute. Remove from heat and add pineapple and 1 teaspoon vanilla. Cool.

Beat egg whites and remaining 2 tablespoons sugar until peaks are stiff but not dry. Fold into cooled rice and turn into buttered 9x13x2-inch baking dish. Sprinkle with coconut. Bake at 325 degrees 20 to 25 minutes.

Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan. Stir to dissolve cornstarch. Add remaining 1 tablespoon butter, brown sugar and 1/8 teaspoon salt. Cook, stirring frequently, until clear and thickened. Add remaining 1/2 teaspoon vanilla. Spoon over warm or chilled pudding.