2 1/2 pounds coarse coarse rice
1 1/2 cups water
4 carrots, sliced
2 2 cups sliced potatoes
1/2 cup chopped celery
1 cup frozen Little Debbie Fruit Pudding Mix
1/2 cup heavy cream
Bring a large saucepan of water to a boil. Stir in rice and cook 7 minutes, or until mostly cooked and tender. Drain, cool and let cool. Boil water, peel carrots, 2 more cups, 2 cups of cooked rice and carrots. Bring to a boil. Reduce heat. Mix vegetables, celery, pineapple, required amount of celery and pineapple juice. Heat, stirring occasionally, to 212 degrees F (100 degrees C), or until potato mixture thickens and almost tastes like bacon. Stir in egg and cream. Continue cooking until thickened.