Jamaican Rice Pudding

• 3 c. milk
• 2 egg yolks, well beaten
• 1/4 tsp. salt
• 1/2 c. sugar
• 2 c. cooked rice
• 1 tsp. vanilla
• 1 tsp. nutmeg
• 1 c. raisins
• 1 Tbsp. light rum
• 2 Tbsp. melted butter
• 2 Tbsp. fine bread crumbs
• 1/2 c. crushed pineapple, well drained

1. Heat oven to 375u0b0.
2. Combine milk, egg yolks, salt and sugar in a 2-quart saucepan; stir well to blend.
3. Add rice, vanilla and nutmeg.
4. Bring to slow boil over low heat, stirring constantly. Simmer 10 minutes.
5. Stir in raisins and rum and remove from heat. Grease a 13 x 9 x 2-inch baking pan with butter.
6. Sprinkle bread crumbs over bottom of pan and spoon rice mixture atop bread crumbs.
7. Sprinkle pineapple atop pudding.
8. Bake until lightly browned, about 20 minutes.
9. Makes 8 to 10 servings.

milk, egg yolks, salt, sugar, rice, vanilla, nutmeg, raisins, light rum, butter, bread crumbs, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211175 (may not work)