Pineapple Rice Pudding Dated 1969. 4 cups milk divided 3 cups cooked long grain rice 2/3 cup sugar 1/2 teaspoon salt 3 ounces cream cheese softened 2 eggs 1 teaspoon vanilla extract Pineapple Sauce: 20 ounce can pineapple chunks 1/4 cup packed brown sugar 1 tablespoon cornstarch 1 tablespoon margarine 1/8 teaspoon salt 1/2 teaspoon vanilla Combine 3-1/2 cups milk, rice, sugar and salt then bring to boil over medium high heat. Cook 15 minutes until thick. In a bowl beat cream cheese then add eggs and remaining milk and stir into rice mixture. Cook and stir for 2 minutes on medium heat then add vanilla and cover with pineapple sauce. To make sauce drain pineapple reserving juice. Combine brown sugar, cornstarch, butter, salt and reserved juice. Bring to a boil and cook and stir 2 minutes or until thick then stir in vanilla and pineapple. Spoon over the rice pudding and serve.
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