2/3 C short grain rice (sushi rice works well)
5 C milk (can use soy if desired)
½ C sugar
1 t vanilla essence
1 t coconut essence
825 gm tin crushed pineapple in juice, drained
Bring the milk to the boil, then sprinkle in the rice. When the mixture reboils, reduce the heat and simmer (covered) over a low heat until the milk has been absorbed (takes about 30 – 45 minutes). Remove from heat, add the sugar and essences. Let cool. Serve with some pouring cream.