Pineapple Rice Pudding - cooking recipe

Ingredients

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

Preparation

In a saucepan, combine 3 1/2 c milk, rice, sugar, and salt; bring to a boil over medium heat.
Cook for 15 minutes or until thick and creamy, stirring occasionally.
In a mixing bowl, beat cream cheese.
Beat in eggs and remaining milk.
Stir into rice mixture.
Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees.
Add vanilla.
Spoon into six dessert dishes.
Drain pineapple, reserving juice; set pineapple aside.
In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in vanilla and pineapple.
Spoon over pudding.