Pina Colada Rice Pudding

• 1 cup white rice (uncooked, but rinsed in a strainer)
• 1 cup coconut milk
• 1/2 cup water
• pineapple juice (from reserve below)
• 1/4 cup orange juice
• 1/4 cup sugar
• 1 cup fat-free half-and-half cream
• 1/2 tablespoon cornstarch
• 1 extra large egg, beaten
• 10 ounces unsweetened crushed canned pineapple, drained but reserve liquid
• 1/2 cup shredded coconut
• 2 tablespoons coconut rum
• 1 teaspoon rum extract (or vanilla extract)

1. Preheat oven to 250u0b0F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
2. In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

white rice, coconut milk, water, pineapple, orange juice, sugar, cream, cornstarch, egg, pineapple, shredded coconut, coconut rum, rum

Taken from www.food.com/recipe/pina-colada-rice-pudding-454975 (may not work)