Tropical Pina Colada Rice Pudding - Carribbean

Step 1: In a 2-quart saucepan, combine the rice, 1 1/2 cups milk, coconut cream, 1/4 cup sugar, 1 tablespoon butter and salt. Cook until thick and creamy, about 15 minutes, stirring occasionally. Beat egg yolks with remaining milk, add to rice mixture and cook for 1 minute. Remove from the heat. Stir in pineapple and 1 teaspoon vanilla. Cool.

Step 2: Preheat oven to 325-degrees Fahrenheit.

Step 3: In a mixer, beat egg whites and remaining sugar until peaks are stiff but not dry. Fold into the cooled rice mixture. Turn until peaks are stiff but not dry. Fold into the cooled rice mixture. Turn into six buttered ramekins. Sprinkle with coconut. Bake for 20 - 25 minutes or until tips of coconut start to turn golden.

Step 4: In a saucepan, dissolve cornstarch in pineapple juice. Add brown sugar, remaining butter and an additional pinch of salt. Cook until clear and thickened, stirring frequently. Remove from the heat; add remaining vanilla. Spoon warm sauce over rice pudding.