Strawberry-topped Rice Pudding

Description

Makes 8 servings.

Ingredients

• 3 cups cooked rice
• ½ cup sugar
• ⅛ teaspoon salt
• 3 cups milk, divided
• 2 eggs, beaten
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract

Strawberry Topping

• 2 cups miniature marshmallows
• 2 tablespoons lemon or lime juice
• 1½ cups sliced fresh strawberries
• 2 cups whipped cream or whipped topping

Procedures

1. Combine rice, sugar, salt and 2½ cups milk in large saucepan.
2. Cook over medium low heat, stirring occasionally, until thick and creamy (about 20 to 25 minutes).
3. Blend remaining ½ cup milk and eggs; stir into rice mixture.
4. Cook 2 minutes longer, stirring constantly.
5. Stir in butter and vanilla.
6. Pour into serving dishes.
7. Serve warm or cold with strawberry topping.
8. strawberry topping: combine marshmallows and lemon juice in small saucepan.
9. Heat slowly, stirring frequently, until marshmallows are melted.
10. Chill just until mixture begins to thicken.
11. Fold strawberries (reserving a few slices for garnish, if desired) and marshmallow mixture into whipped cream.
12. Chill.