Ingredients:
4 c. milk, divided
3 c. cooked long-grain rice
2/3 c. sugar
1/2 tsp. salt
1- 4 oz. pkg. cream cheese, softened
2 eggs
1 tsp. vanilla

Pineapple Sauce Ingredients:
1/4 c. brown sugar, packed
1 tbsp. cornstarch
1 tbsp butter or margarine
pinch salt
1 - 19 oz. can pineapple chunks, drained, reserve juice
1/2 tsp. vanilla

Instructions:
In a large saucepan, over medium heat, combine 3 1/2 c. of the milk, rice, sugar & salt. Bring to a boil and cook for 15-20 minutes, stirring often, until mixture is creamy & thick.
In a medium bowl, beat cream cheese until smooth. Whisk in eggs & the remaining 1/2 milk, beating until well blended. Stir into rice mixture & cook over medium heat for 3 minutes. Stir in vanilla & spoon into 6 individual dessert dishes, dividing equally.
Prepare pineapple sauce: In a medium saucepan, over medium heat, combine brown sugar, cornstarch, butter salt & reserved pineapple juice. Bring to a boil & cook for 2 minutes, stirring constantly until mixture is thickened. Remove from heat and stir in pineapple chunks and vanilla. Spoon sauce over each pudding dish. Cool before serving.