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Glazed Pineapple Rice Pudding
1½ oz white rice
Cook the rice and milk gently in a double saucepan until thick and creamy. Cool slightly and add the egg and sugar to taste. Pour into a fireproof dish.
Drain the pineapple and arrange on top of the rice mixture.
Put the juice into a pan, add sugar and boil for about 5 minutes, or until it is reduced to a glazing consistency.
Pour it over the pineapple, decorate with a cherry in the centre of each
pineapple ring and serve hot.
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