Creamy vanilla rice pudding, spiked with rum, served topped with sweetened sliced strawberries and a dollop of whipped cream.

Rice 'N Strawberry Pudding

2 pints fresh strawberries, washed and stemmed
3/4 cup granulated sugar
1 lime
3/4 cup uncooked rice
1 teaspoon salt
1 quart milk
1 teaspoon vanilla extract
2 tablespoons rum or 1 teaspoon rum extract (optional)
1 cup heavy cream, whipped

1. Slice strawberries, reserving 8 for garnish. Sprinkle sliced strawberries with 1/4 cup sugar and juice from lime. Set aside.
2. Bring rice, salt, milk and remaining 1/2 cup sugar to boil in heavy saucepan with tight-fitting lid. Stir once or twice, reduce heat; cover, and simmer 25 to 30 minutes, stirring occasionally, until rice is tender and milk is almost absorbed. Add vanilla and rum. Cool to room temperature. Fold in whipped cream, reserving 1/2 cup for garnish.
3. Spoon pudding into serving dishes. Top each with sliced strawberries, a dollop of whipped cream and a strawberry.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.