Ingredients
4 cups whole milk, divided3 cups cooked long grain rice2/3 cup sugar1/2 teaspoon salt3 ounces cream cheese, softened2 large eggs1 teaspoon vanilla extractPINEAPPLE SAUCE:1 can (20 ounces) pineapple chunks1/4 cup packed brown sugar1 tablespoon cornstarch1 tablespoon butter1/8 teaspoon salt1/2 teaspoon vanilla extract
Preparation
In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes.
Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.
