Pineapple Rice Delight

Description
Makes 8 servings

Ingredients

 * 3 cups cooked rice
 * 3 cups milk, divided
 * ⅓ cup plus 2 tablespoons sugar, divided
 * 2 tablespoons butter or margarine, divided
 * ½ teaspoon salt
 * 3 eggs, separated
 * 1 x 20-ounce can crushed pineapple (drain; reserve juice)
 * 1½ teaspoons vanilla extract, divided
 * ½ cup flaked coconut
 * 1 tablespoon cornstarch
 * ¼ cup firmly packed brown sugar

Directions

 * 1) Combine rice, 2½ cups milk, ⅓ cup sugar, 1 tablespoon butter and salt in 2-quart saucepan.
 * 2) Cook over medium heat, stirring occasionally, until thick and creamy, about 20 minutes.
 * 3) Beat egg yolks and remaining ½ cup milk together; add to rice mixture and cook an additional minute.
 * 4) Remove from heat and add pineapple and 1 teaspoon vanilla.
 * 5) Cool.
 * 6) Beat egg whites and remaining 2 tablespoons sugar until peaks are stiff but not dry.
 * 7) Fold into cooled rice and turn into buttered 9x13x2-inch baking dish.
 * 8) Sprinkle with coconut.
 * 9) Bake at 325°F 20 to 25 minutes.
 * 10) Meanwhile, combine reserved juice with cornstarch in 1-quart saucepan.
 * 11) Stir to dissolve cornstarch.
 * 12) Add remaining 1 tablespoon butter, brown sugar and ⅛ teaspoon salt.
 * 13) Cook, stirring frequently, until clear and thickened.
 * 14) Add remaining ½ teaspoon vanilla.
 * 15) Spoon over warm or chilled pudding.