1/2 c. long grain white rice (not converted)
1/2 c. thawed frozen pina colada mixer concentrate
1 1/2 c. milk
1 egg
1 tbsp. dark rum
1/2 tsp. lemon juice

1. Cook rice in medium-size saucepan following package directions. Stir in pina colada concentrate and milk. Bring to boiling over medium heat. Lower heat; cover and simmer 30 minutes or until the rice is very soft and the mixture thickens. (Use a very low heat to prevent scorching.)

2. Beat egg slightly in small bowl. Stir in a little hot mixture. Return to saucepan; cook 1 minute, stirring constantly. Do not let boil.

3. Remove saucepan from stove. Stir in rum and lemon juice. Pour into serving bowl. Cover. Cool to room temperature. Refrigerate until serving time.