Ingredients:

• 3 cups cooked rice
• 1 cup coconut milk
• 1 can pineapple chunks, with liquid
• 1/2 cup sugar
• 4 tbs. rum
• nutmeg , optional
• dried flaked coconut for garnish, optional

Directions:

• Put the cooked rice in a sauce pan.
• Add the coconut milk, crushed pineapples with their sauce and the sugar.
• Cook over a low heat for 10 minutes or until thickened, stirring constantly to avoid sticking.
• Remove from the heat and add the rum.
• Place in individual serving blows and refrigerate.
• Garnish with a piece of pineapple and a sprinkle of nutmeg or coconut if desired.

Notes:

Optionally, if you wish for a very smooth mouse, you could puree the ingredients after cooking and before chilling. This will blend the flavors and be milder. I would add the rum after pureeing.

Attached Files:

• MacGourmet recipe file

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