In a small saucepan, bring pineapple juice to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until juice reduces to 1/3 cup. Watch closely the last 10 minutes of cooking. Strain through a fine mesh sieve; set aside. In same saucepan, combine chopped pineapple and 2 tablespoons sugar. Cook and stir over medium heat about 2 minutes or until heated through.
Meanwhile, for pudding, in a heavy medium saucepan, combine milk, uncooked rice, 1/2 cup sugar and water. Add the pieces of ginger. Bring to boiling; reduce heat. Simmer, covered, over low heat for 25 to 30 minutes or until rice is tender. Remove from heat; discard ginger.
For each serving, spoon a generous 1/3 cup of rice mixture on a dessert plate. Top with about 2 tablespoons of the chopped pineapple and two Brandy Snaps. Spoon pineapple reduction around the plate. Serve each with a scoop of ice cream. Makes 4 servings.
In a small bowl, combine powdered sugar, butter, honey and brandy. Stir in flour and salt; mix until smooth. Drop level measuring teaspoonfuls 3 inches apart onto greased or nonstick large cookie sheets; spread to a 1-1/2-inch diameter. Bake in a 350 degree F oven for 5 to 7 minutes or until golden brown. Let cool on cookie sheets for 1 to 2 minutes; remove and cool completely on wire racks. Freeze in airtight container to store. Makes about 20.