Pineapple Rice Pudding
Rice Pudding Ingredients
3 cups rice
3 cups milk
1/4 cup sugar
1 tablespoon butter
1 can (15 1/4 ounces) crushed pineapple
3 eggs, separated
1 teaspoon cinnamon
Mix together the rice, milk, sugar and butter in the rice cooker inner pot and start rice cooker. In a small bowl, beat the egg yolks. Add the yolk mixture to the rice mixture several minutes before rice is done and stir in. Turn off rice cooker and blend in the pineapple and cinnamon. Let the mixture cool. Beat the egg whites until they are stiff and then add them to the rice mixture. Put the rice pudding into a greased 8- or 9-inch square baking pan. Sprinkle the coconut on top of the mixture and bake in a 325 degree oven for 25 minutes.
Serves 6 to 8.
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