3 cups cooked rice
1 cup coconut milk
1 can pineapple chunks, with liquid
1/2 cup sugar
4 tbs. rum
nutmeg , optional
dried flaked coconut for garnish, optional

1. Put the cooked rice in a sauce pan.

2. Add the coconut milk, crushed pineapples with their sauce and the sugar.

3. Cook over a low heat for 10 minutes or until thickened, stirring constantly to avoid sticking.

4. Remove from the heat and add the rum.

5. Place in individual serving blows and refrigerate.

6. Garnish with a piece of pineapple and a sprinkle of nutmeg or coconut if desired.

Optionally, if you wish for a very smooth mouse, you could puree the ingredients after cooking and before chilling. This will blend the flavors and be milder. I would add the rum after pureeing.