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Pina Colada Rice Pudding

2 cups cooked rice
2 cups 2% low-fat milk
1/4 cup coconut milk
1/4 teaspoon salt
1/4 cup rum, divided use
1 teaspoon cornstarch
2 tablespoons firmly packed brown sugar
1 (8-ounce) can pineapple chunks with juice
1 teaspoon butter or margarine
1/4 cup flaked coconut for garnish (optional)
Maraschino cherries for garnish (optional)

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

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.