Vanillla rice pudding topped with a fluffy, kirsch-kissed meringue 'frosting'.

Rice Pudding with Kirsch Frosting

Pudding:

3 cups cooked rice
3 cups milk
1/3 cup granulated sugar
2 tablespoons butter or margarine
2 large egg yolks, beaten
1 teaspoon vanilla extract

Kirsch Frosting:
3/4 cup granulated sugar
1/4 teaspon cream of tartar
Dash of salt
1/4 cup maraschino cherry juice
2 large egg whites
2 teaspoons kirsch
1/2 cup chopped maraschino cherries

1. Combine rice, milk, sugar and butter. Cook over medium heat until thick and creamy. Blend a little rice into egg yolks; stir all into rice and mix well. Add vanilla. Spoon into serving dish. Chill. Top with Kirsch Frosting before serving.
2. Kirsch Frosting: Combine sugar, cream of tartar, salt and cherry juice; bring to a boil. Cook until a little of the mixture forms a soft ball in cold water (240°F / 115°C)). Beat egg whites until stiff but not dry. Gradually pour hot syrup over egg whites, beating constantly. Add kirsch. Serve over pudding. Garnish top of pudding with chopped cherries.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.