Preparation:
Beat egg and water together and stir in cream of rice; set aside for about 10 minutes. Cream butter and 1/2 cup sugar together. Stir into rice mixture and add coconut, mixing until crumbly. Press half this mixture into a lightly buttered 8 inch square pan. Combine cornstarch, 1/4 cup sugar and crushed pineapple. Cook, stirring constantly, until thickened and clear. Remove from heat and stir in lemon juice. Spread pineapple filling evenly over coconut crust and top with remaining coconut-rice mixture. Bake in a preheated 350 degree oven until golden brown, about 55 minutes. Cool before cutting. Makes about 16 2 inch squares. |
