2 1/2 c. cooked rice
1 lb. 5 oz. can pineapple pie filling
1 c. milk
3/4 c. light brown sugar firmly packed
Whipped cream or Cool Whip

Spread rice over greased glass 1 1/2 quart shallow baking dish about 2 1/2 inches deep. Cover with the pineapple pie filling. Pour on the milk. Sprinkle the brown sugar evenly over the pineapple, covering as completely as possible. Bake in preheated oven 350 degrees about 40 minutes or until most of the milk is absorbed and the brown sugar melts. Toward the end of the baking time push any unmelted sugar into the pineapple. Serve at room temperature, topped with whipped cream or Cool Whip.

You can also use apple, cherry or mince meat pie filling with this recipe.