2 c. cooked rice
3 eggs, separated
1/2 c. sugar
1/2 c. milk
1/2 c. grated pineapple

Beat well the yolks of the eggs. Mix with rice. Add sugar, milk and pineapple. Fold in the stiffly beaten egg whites. Pour into a buttered pan or glass oven dish. Bake 30 minutes. Serve with whipped cream.