Combine rice, milk, cream of coconut, and 1/4 tsp salt in deep 2-quart microwave proof bowl. Cover and cook on HIGH (maximum power) for 15 minutes, stirring once after 5 minutes. Add 2 tablespoons rum. Let stand 5 minutes. Mix cornstarch, brown sugar, pineapple with juice, and a dash of salt in a 1-quart microwave proof bowl. Cook on HIGH 4 minutes, stirring after 2 minutes. Add butter and 2 tablespoons rum. Spoon pudding into dessert dishes and top with pineapple sauce, Garnish with coconut and cherries, if desired.
Makes 4 servings.
Conventional Method:
Combine rice, milk, cream of coconut, and 1/4 teaspoon salt in saucepan. Cook, stirring occasionally, until thick and creamy, about 25 minutes. Remove from heat. Add 2 tablespoons rum. Mix cornstarch, brown sugar, pineapple with juice, and a dash of salt in small saucepan. Cook, stirring often, until clear and thickened. Remove from heat and add butter and 2 tablespoons rum. Spoon pudding into dessert dishes and top with pineapple sauce. Garnish with coconut and cherries, if desired.
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Cajun Country -- New Iberia, Louisiana