Creamy rice pudding layered with a fluffy cranberry cream.

Cranberry Whip Parfait

3 cups cooked rice
4 cups milk - divided use
2/3 cup granulated sugar
3/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup jellied cranberry sauce
1 cup frozen whipped topping, thawed

1. Combine rice, 3 1/2 cups milk, sugar and salt in 2-quart saucepan. Cook over medium-high heat, stirring frequently, until thick and creamy, 15 to 20 minutes.
2. Beat eggs and remaining 1/2 cup milk together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla. Cool.
3. Combine cranberry sauce and whipped topping.
4. Using 1 cup parfait glasses*, alternate pudding and cranberry mixture.

Makes 6 servings.

*Or spoon pudding into dessert bowls and top with cranberry mixture.

Recipe provided courtesy of the USA Rice Federation.