1 fresh pineapple (washed thoroughly)
1/2 c. rice
1 can sweetened condensed milk
Milk

Cut top off of pineapple; peel thickly. Slice center portion and chill. Cook, peel and pineapple pieces you have left in 1 quart of water. Cook for 1 hour. Cook rice in 1/2 quart of water until it is nearly mush. Cool for 1/2 hour. Stain pineapple and keep juice, discard peel. Put rice water and rice in blender. Blend well until completely smooth.

Mix with condensed milk and pineapple juice. Add milk until it is to your taste. Chill and serve with fresh pineapple as garnish. This is a holiday punch.