Tasmania, the PINEapple isle.

I couldn't leave this booklet behind in an op shop on Tasmania's east coast recently - what an appetising cover design!

Good Housekeeping’s Meals on a Shoestring, Booklet No 27 London 1964

Pineapple Rice

Prepare a rice pudding mixture in a double saucepan.

Rice Pudding – 40g pudding rice; 600ml milk; 15-25g butter or margarine; grated nutmeg

Wash the rice, place it in a 900ml pie dish with the milk and sugar and put shavings of butter and a little grated nutmeg over the top. Bake in a cool to warm oven 150°C for 2 – 2 ½ hours, stir it once or twice during the first hour.
Rice pudding may also be cooked in a double boiler; the proportion of ingredients and the cooking time will be the same.

I simply mixed some leftover cooked brown rice with the other ingredients in a saucepan and boiled them for 10 minutes, Anne.

Pineapple Rice – When the rice is creamy and tender, place in a pie dish or in individual dishes. Drain the juice from an 225g can of sliced pineapple and place in a small, saucepan, with a little sugar; boil rapidly until it reaches a glazing consistency. Arrange the pineapple slices on top of the rice and coat evenly with pineapple glaze. Leave to cool.

This dish was found in the treasure trove

"The Shop in the Bush" near St Helens. 

And this wonderful wall decoration enhances the hospitable Hotel Bruny at Alonnah, Bruny Island.