Pina Colada Rice Pudding

Description

Makes 6 servings

Ingredients

• 2 cups cooked rice
• 2 cups 2% low-fat milk
• ¼ cup coconut milk
• ¼ teaspoon salt
• ¼ cup rum, divided
• 1 teaspoon cornstarch
• 2 tablespoons firmly packed brown sugar
• 1 (8-ounce) can pineapple chunks with juice
• 1 teaspoon butter or margarine
• ¼ cup flaked coconut for garnish (optional)
• maraschino cherry for garnish (optional)

Directions

1. Combine rice, milk, coconut milk and salt in 3-quart saucepan.
2. Cook, stirring occasionally, until thick and creamy, about 25 minutes.
3. Remove from heat.
4. Add 2 tablespoons rum.
5. Mix cornstarch, brown sugar, and pineapple with juice in small saucepan.
6. Cook, stirring often, until clear and thickened.
7. Remove from heat; add butter and 2 tablespoons rum.
8. Spoon pudding into dessert dishes and top with pineapple sauce.
9. Garnish with coconut and cherries, if desired.