Pineapple-topped Creamy Rice Pudding

Description
Makes 6 servings

Ingredients

 * 3 cups cooked rice
 * 4 cups milk, divided
 * 2/3 cup sugar
 * 3/4 teaspoon salt
 * 2 eggs
 * 1 3-ounce package cream cheese, softened
 * 1 teaspoon vanilla extract
 * Pineapple Sauce:
 * 1 20-ounce can pineapple chunks
 * 1 tablespoon cornstarch
 * 1 tablespoon butter or margarine
 * 1/4 cup firmly packed brown sugar
 * 1/8 teaspoon salt
 * 1/2 teaspoon vanilla extract

Directions
Combine rice, 3-1/2 cups milk, sugar and salt in 2-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 15 minutes. Beat remaining 1/2 cup milk, eggs and cheese together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla. Turn into serving dishes. Serve warm or chilled with Pineapple Sauce.

Pineapple Sauce: Combine pineapple with juice and cornstarch in 1-quart saucepan. Stir to dissolve cornstarch. Add butter, brown sugar and salt. Cook, stirring, until clear and thickened. Add vanilla.