Creamy Rice Pudding Cups
Pudding cups with a vanilla wafer 'crust', a creamy vanilla rice custard filling spiked with Grand Marnier, and topped with fresh sliced fruit.
2 cups cooked rice
2 cups half-and-half
1 (3-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 tablespoon butter or margarine
2 large eggs, beaten
3 tablespoons Grand Marnier or other orange flavored liqueur
1 teaspoon vanilla extract
8 vanilla wafers
1/4 cup sliced strawberries
1/4 cup sliced nectarine
1/4 cup sliced kiwi fruit
- Combine rice, half-and-half, cream cheese, sugar and butter in 3-quart saucepan. Cook over medium heat 10 to 12 minutes or until slightly thickened.
- Gradually stir 1/2 cup hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue cooking 1 to 2 minutes, until thickened. Do Not Boil.
- Stir in Grand Marnier and vanilla; cool.
- Place one wafer into each custard cup. Fill each cup with 1/2 cup pudding mixture; top with sliced fruit. Refrigerate 1 to 2 hours before servings.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.