1/3 cup of uncooked rice
2 1/2 cups of milk
1/3 cup of sugar
1/2 teaspoon of salt
2 tablespoons of flavorless gelatin
2 cans of pineapple in syrup (drain the liquid from one can and blend it with the syrup)
1/3 cup of shredded coconut
1 tablespoon of whipped cream
1/4 cup of raspberry jelly
1/3 cup of uncooked rice
2 1/2 cups of milk
1/3 cup of sugar
1/2 teaspoon of salt
2 tablespoons of flavorless gelatin
2 cans of pineapple in syrup (drain the liquid from one can and blend it with the syrup)
1/3 cup of shredded coconut
1 tablespoon of whipped cream
1/4 cup of raspberry jelly
Cook the rice, milk, sugar, and salt in a steamer basket, stirring occasionally until the rice is tender: about 1 hour and 15 minutes
In a small bowl, sprinkle the gelatin over the pineapple puree
Let it sit for 5 minutes
Add this mixture to the warm rice mixture, stirring to dissolve the gelatin completely
Combine with shredded coconut and vanilla
Chill in the refrigerator for 1 hour
Remove from the refrigerator and add the whipped cream, mixing well
Pour into a pudding mold and chill again until set
To unmold, pass a knife around the pudding
Invert onto a serving plate and shake to release
If necessary, place a wet cloth over the mold to help release
Cut four pineapple slices in half and arrange around the pudding
Dissolve the jelly and brush it over the surface of the pudding
Optional: decorate with whipped cream
