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Pineapple Rice Pudding

3 cups cooked rice
3 cups milk
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/4 teaspoon salt
3 large eggs, separated
1 (15 1/4-ounce) can crushed pineapple
1 teaspoon ground cinnamon
1/2 cup sweetened flaked coconut

1. Combine rice, milk, sugar, butter and salt in saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 25 minutes.
2. Beat egg yolks; blend a little rice mixture into yolks. Stir all into rice mixture and cook an additional minute. Remove from heat and add pineapple and cinnamon. Cool.
3. Beat egg whites until stiff but not dry. Fold into cooled rice mixture.
4. Turn into greased 9-inch square baking pan. Top with coconut.
5. Bake at 325*F for 25 minutes.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.