Piña Colada Rice Pudding

Pina Colada Rice Pudding

A creamy tropical delight.

yields 8 (1 cup) servings

INGREDIENTS

2 can (14 ounces) crushed pineapple in juice, undrained

1 can (13-1/2 ounces) coconut milk

1 can (12 ounces) nonfat evaporated milk

1 cup uncooked rice

2 eggs, lightly beaten

Juice of 1 lime

Rum flavouring

1/4 cup packed light brown sugar

Pinch of salt

Preheat oven to 325°F

Combine 2 cups water, 1 can of pineapple with juice, lime juice and salt in a saucepan and bring to a boil over high heat. Add the rice, stir, reduce the heat to medium, and cover the pan. for 20 minutes.

Pour rice into a 2 qt baking dish ; add remaining can of pineapple with juice, coconut milk, evaporated milk, rice, eggs, brown sugar and rum flavouring, whisk together. Place baking dish into a roasting pan, pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 1 hour at 325°F. Cover with plastic wrap or parchment paper on the surface and let cool. Refrigerate serve cold