Summery light and refreshing Pineapple Rice Pudding.

Pineapple Rice Pudding

7 cups water

1 cup long grain rice

1 (12oz.) can evaporated milk

1(14 oz.) can sweetened condensed milk

1 cup whole milk

1/4 tsp. salt

1 large can crushed pineapple, drained well

1 tsp. vanilla

Place water and rice in a pot and bring to boil; cook until rice is tender. Drain rice well. In the empty pot the rice was cooked in, add the sweetened condensed milk, whole milk, evaporated milk, salt and drained cooked rice. Bring to boil and reduce to simmer, stirring constantly until thickened. Remove from heat and stir in vanilla and drained pineapple. Place in serving dishes and serve.