1 c. enriched white rice, cooked
1 c. evaporated skimmed milk
1/2 c. water
1/4 tsp. almond extract
1/2 c. canned crushed pineapple (no sugar added)
2 med. eggs
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Combine rice, milk and water in top of double boiler. Add extract. Cook 30 minutes over boiling water or until mixture thickens. Drain pineapple and reserve juice. Add pineapple, simmer for 10 minutes. Remove. Place eggs and reserved pineapple juice in blender container. Process until smooth. Stir into rice; reheat, do not boil. Pour into 2 dishes. Sprinkle with cinnamon and nutmeg. Cool. Chill 2 to 3 hours before serving. Yield: 2 servings.