Pineapple Rice Pudding

This is a Nicaraguan recipe given to me by an English woman living in Belize. It uses the rind of the pineapple: make sure your pineapple is organic.
Rind and core of an organic pineapple, washed.
2 cups uncooked brown rice
¼ stick of butter
½ cup of brown sugar, or to taste
2 eggs
1 cup of milk
½ cup cream cheese or cream
Water
Fresh ginger
Salt if desired

Boil the pineapple rind and core in enough water to cover for at least 30 minutes. Meanwhile soak rice in plenty of water. Remove core and rind and scoop soaked rice into pineapple water. Add a couple of tablespoons of brown sugar and some slices of fresh ginger, depending on taste. Bring to boil checking on water content, add more liquid if necessary. Reduce to simmer and cook for 30 minutes. Mix eggs, sugar, milk and cubed butter and stir into rice. Simmer for another 20 minutes stirring from time to time and adding more liquid if necessary. Serve warm or cold with a dollop of cream cheese or cream.

This pineapple water can be used in all sorts of dishes, try it in curries, sweet and sours, or add sugar and reduce it for a sweet pineapple sauce. It’s a great way to get the most from your organic pineapple.