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
Combine rice, 3 cups milk, 1/4 cup sugar and salt. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently. Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla. Stir into rice mixture. Cook about 2 minutes. Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.

Beat egg whites until foamy; gradually add 1/2 cup sugar, cream of tartar and remaining 1/2 teaspoon vanilla. Beat until stiff but not dry. Swirl lightly on pudding. Bake at 400 degrees about 5 minutes. Top with dollops of red currant jelly. Serve warm or cold.