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Rice Pudding with Fresh Fruit

2 cups cooked rice
1/4 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream
1 cup milk
2 large egg yolks, beaten
1 large stick cinnamon
1 tablespoon butter or margarine
1 tablespoon Amaretto or other almond liqueur
1 teaspoon vanilla extract
1 cup fresh fruit
1/4 cup toasted sliced almonds for garnish
Fresh mint leaves for garnish

1. Combine rice, sugar, salt, cream, milk, egg yolks and cinnamon in medium saucepan. Cook over medium heat until thick and creamy, stirring frequently. Remove from heat; remove cinnamon stick. Stir in butter, Amaretto and vanilla; cool.
2. To serve, alternate fresh fruit with rice pudding in parfait glasses. Garnish with almonds and mint leaves.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.