Pina Colada Rice Pudding

1/2 cup white rice
1/2 cup thawed frozen piña colada concentrate
1 1/2 cups milk
1 egg
1 tablespoon dark rum
1/2 teaspoon lemon juice

Cook rice. Stir in piña colada concentrate and milk. Bring to boiling over medium heat. Lower heat; cover and simmer 30 minutes or until the rice is very soft and mixture thickens.

Beat egg slightly in small bowl. Stir in a little hot mixture. Return to saucepan; cook 1 minute, stirring constantly. Do not let boil. Remove saucepan from stove. Stir in rum and lemon juice. Pour into serving bowl. Cover. Cool to room temperature. Refrigerate until serving time.