PINEAPPLE AND RICE PUFF.

This recipe takes me back in time and only served on ' very special' occasions... Ingredients...1/4 cup of short grain rice, 600 ml of milk, pinch of salt, 1 dsp of butter / marg, 2 eggs, separated, 3 tbs of castor sugar, 1 tsp of vanilla extract, 1 tbs of desiccated coconut, 425gm can of pineapple pieces, drained. Place the rice, milk, salt and butter / marg in a medium saucepan. Cover and cook over a moderate heat, stirring occasionally, until rice is tender, about 40 minutes. Remove from the heat and cool for about 15 minutes. Preheat your oven to 180 deg C. Grease a 20 cm ovenproof dish / casserole. Whisk the egg yolks together with a fork and add to the rice mixture with the sugar, vanilla extract and coconut, stir until well combined. Beat egg whites until stiff peaks form and gently fold through the rice mixture. Arrange the pineapple pieces over the base of the prepared ovenproof dish/ casserole. Pour over the rice mixture and bake in the preheated oven for 1 and 1/4 hours, or until golden brown. Serve hot or cold.