INGREDIENTS

INSTRUCTIONS

1. In a large, heavy saucepan, bring the water, and dried pinapple to a
boil. Cover, turn off the heat, and let sit until the pineapple is soft,
about 10 minutes. Remove the pineapple with a slotted spoon and put it on a
cutting board. When it is cool enough to handle, chop the pineapple
coarsely or snip each ring into seven or eight chunks with a pair of
kitchen scissors. Set aside.
2. Return the water to a gentle boil and stir in the rum (if using),
coconut, 2 tsp. cinnamon (make sure it doesn't clump up), salt, rice, and
pineapple bits. Add the soymilk and return to a boil. Immediately reduce
heat to low (or the soymilk will froth up and boil over), cover, and simmer
until the rice is very tender, 25 to 30 minutes for white rice, or 45 to 50
minutes for brown rice.
3. When the rice is tender, turn off the heat. Give the mixture a good
stir, and let the pudding sit, uncovered, for a few minutes to cool and
thicken slightly. Add brown sugar to taste, if you wish. Top each portion
with a light dusting of cinnamon. Serve warm (my preference), room
temperature, or chilled.
Serves 6.
NOTE: If your pineapple is fairly moist and easy to chop or tear into bits,
you can skip the soaking procedure described in the first paragraph; simply
add the pineapple bits as directed in the second paragraph.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Recipe by: The New Soy Cookbook - Lorna Sass
Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 31, 1999, converted by
MM_Buster v2.0l.

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