Meringue-topped Pineapple Rice Pudding

Description
Makes 8 servings.

Ingredients

 * 3 cups cooked rice
 * 4 cups milk, divided
 * 3/4 cup Sugar, divided
 * 1/4 teaspoon salt
 * 4 eggs, separated
 * 1 1/2 teaspoons vanilla extract, divided
 * 1 20-ounce can pineapple chunks, drained and quartered
 * 1/4 teaspoon cream of tartar
 * red currant jelly

Directions

 * 1) Combine rice, 3 cups milk, 1/4 cup Sugar and salt.
 * 2) Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently.
 * 3) Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla.
 * 4) Stir into rice mixture. Cook about 2 minutes.
 * 5) Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.
 * 6) Beat egg whites until foamy; gradually add 1/2 cup Sugar, cream of tartar and remaining 1/2 teaspoon vanilla.
 * 7) Beat until stiff but not dry. Swirl lightly on pudding.
 * 8) Bake at 400 degrees about 5 minutes.
 * 9) Top with dollops of red currant jelly. Serve warm or cold.