Strawberry-topped Rice Pudding

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Makes 8 servings.


Strawberry Topping


  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.