Royal Pineapple Rice Pudding

Description
Makes 6 servings.

Ingredients

 * 1 20-ounce can crushed pineapple in unsweetened juice
 * 1/2 cup firmly packed brown sugar
 * 1/4 cup rum or 2 teaspoons rum extract
 * 2 cups cooked rice
 * 1 cup half and half
 * 2 cups milk
 * 3 large eggs
 * 1/3 cup granulated sugar
 * 2 teaspoons vanilla extract
 * 1/4 teapoon salt
 * 1/4 cup flaked coconut

Directions

 * 1) Combine undrained pineapple and brown sugar in 1-1/2 quart saucepan.
 * 2) Bring to a boil, reduce heat to simmer, and cook 15 minutes or until thickened and most of liquid is absorbed.
 * 3) Stir frequently to avoid sticking; add rum. Measure 1/2 cup; set aside for topping.
 * 4) Spread remaining pineapple in shallow baking dish, about 8-1/2x8-1/2x2 inches. Top evenly with rice.
 * 5) Heat half and half and milk to barely scalding.
 * 6) Beat eggs, granulated sugar, vanilla and salt together.
 * 7) Slowly stir in hot liquid. Gently pour over rice. Sprinkle with coconut.
 * 8) Place baking dish in pan filled with hot water to depth of 1 inch.
 * 9) Bake at 350 degrees for 45 minutes or until custard is set.
 * 10) Remove from oven and set in pan of cold water to prevent further cooking.
 * 11) Serve warm or cool, topped with reserved pineapple and a dollop of whipped cream, if desired.