Pineapple Rice Pudding

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:
12 canned pineapple slices with ¾ cup juice, no sugar added
¾ teaspoon salt, divided
½ teaspoon cinnamon
1 envelope unflavored gelatin
3 cups cooked enriched rice
3 cups skim milk
Artificial sweetener to equal 6 tablespoons sugar

Directions: Dice pineapple slices. Combine juice, ¼ teaspoon salt, and cinnamon in a small saucepan. Sprinkle with gelatin and let stand to soften. Stir over low heat until gelatin dissolves. Add diced pineapple. Chill until syrupy. Meanwhile, combine rice (cooked without salt), skim milk, sweetener, and remaining ½ teaspoon salt in a saucepan. Cook over moderate heat for 25 minutes, stirring often until pudding is thick and creamy. Serve hot or cold; top with pineapple syrup. Divide evenly. Makes 6 servings.