Tropical Rice Pudding

• 2 cups cooked long-grain rice
• 4 cups milk
• 3/4 cup sugar
• 1/2 teaspoon table salt
• 1 cup heavy cream
• 2 large eggs
• 1 cup coarsely chopped fresh pineapple*
• 1 tablespoon firmly packed orange zest
• 1 tablespoon firmly packed lemon zest
• 1 teaspoon orange extract**
• Toppings: fresh pineapple, navel orange segments, toasted unsweetened coconut, sweetened whipped cream, ground cinnamon and cinnamon sticks, fresh mint sprigs

1. Bring first 4 ingredients to a simmer in a large saucepan over medium-high seat, stirring occasionally. Reduce heat to medium-low; simmer, stirring often, 20 to 25 minutes or until milk is reduced by half and rice is very tender.
2. Meanwhile, whisk together cream and eggs. Whisk 2 Tbsp. hot rice mixture into cream mixture. Reduce heat to low; stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat; stir in pineapple and next 3 ingredients. Serve hot or cold with desired toppings.
3. *1 (8-oz.) can pineapple tidbits, drained, may be substituted.
4. **Vanilla extract may be substituted.

rice, milk, sugar, salt, heavy cream, eggs, fresh pineapple, orange zest, lemon zest, orange, fresh pineapple

Taken from www.myrecipes.com/recipe/tropical-rice-pudding (may not work)