Rice Pudding
from the former Renaissance Jamaica Grande

3 cups milk
2 egg yolks well beaten
Pinch of salt
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon nutmeg or Jamaican allspice
1 teaspoon Appleton rum (light or gold)
2 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup raisins, optional
1/2 cup chopped pineapple (fresh or canned)

Mix milk with egg yolks, salt and sugar in saucepan. Add rice, vanilla and nutmeg (or allspice). Bring to a slow boil. Stirring gently, simmer for 10 minutes. Add raisins and rum. Stir and remove from heat. Grease large, deep baking dish. Sprinkle bread crumbs and melted butter on it. Pour pudding mix into pan and top with pineapple chunks. Bake at 375 degrees for 30 minutes or until lightly browned.