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Tropical Tofu-Rice Pudding

1 cup uncooked rice
2 cups water
2 1/2 cups skim milk, divided use
1/4 teaspoon salt (optional)
2 tablespoons prepared butter flavored granules
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
8 ounces soft tofu, beaten (about 1 cup)
2 (8-ounce) cans crushed pineapple, drained
1 cup frozen whipped topping, thawed
1/4 cup flaked coconut, toasted

1. Combine rice, water, 2 cups milk, salt and butter flavoring in large saucepan. Bring to a boil, cover, and simmer for 20 minutes, stirring occasionally.
2. Beat eggs; combine with remaining 1/2 cup milk. Stir into rice mixture. Add sugar and vanilla; cook about 3 minutes. Cool.
3. Fold in tofu, pineapple and whipped topping.
4. Spoon into serving dishes. Sprinkle with coconut and garnish with additional topping, if desired.

Makes 10 servings.

Recipe provided courtesy of the USA Rice Federation.