Meringue-topped Pineapple Rice Pudding

== Description ==
Makes 8 servings.
=== Ingredients ===
* 3 cups cooked rice
* 4 cups milk, divided
* 3/4 cup Sugar, divided
* 1/4 teaspoon salt
* 4 eggs, separated
* 1 1/2 teaspoons vanilla extract, divided
* 1 20-ounce can pineapple chunks, drained and quartered
* 1/4 teaspoon cream of tartar
* red currant jelly
== Directions ==
# Combine rice, 3 cups milk, 1/4 cup Sugar and salt. 
# Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently. 
# Beat egg yolks; add remaining 1 cup milk and 1 teaspoon vanilla. 
# Stir into rice mixture. Cook about 2 minutes. 
# Remove from heat; stir in pineapple. Pour into buttered shallow 2-quart baking dish.
# Beat egg whites until foamy; gradually add 1/2 cup Sugar, cream of tartar and remaining 1/2 teaspoon vanilla. 
# Beat until stiff but not dry. Swirl lightly on pudding. 
# Bake at 400 degrees about 5 minutes. 
# Top with dollops of red currant jelly. Serve warm or cold.
== See also ==
Category:Currant Recipes
Category:Currant jelly Recipes
Category:Dessert Recipes
Category:Pineapple Recipes
Category:Rice Recipes
Category:Rice pudding Recipes
Category:Vanilla extract Recipes