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Royal Pineapple Rice Pudding

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Makes 6 servings.



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




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Tuesday, June 27, 2017, 12:14 am


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