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Rice Pudding with Whipped Prune Topping

Pudding:

3 cups cooked rice
3 cups milk
1/2 cup white corn syrup
Dash salt
3 tablespoons butter or margarine
1 teaspoon vanilla extract

Whipped Prune Topping:
1 cup heavy cream*
1/4 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1 cup pitted, cooked prunes, mashed

1. For Pudding: Combine rice, milk, sugar and salt in saucepan. Cook over medium heat until thickened, about 30 minutes, stirring often. Add butter and vanilla. Pour into serving dish. Serve warm or cold with Whipped Prune Topping.
2. For Whipped Prune Topping: Whip cream until stiff. Fold in sugar, salt, vanilla and prunes.

Makes 6 servings.

*Or use 1 cup evaporated milk and 2 tablespoons lemon juice.

Variations: Beat 2 large egg whites with sugar until stiff. Fold in lemon juice, salt, vanilla and prunes. Other fruits may be used in place of prunes.

Recipe provided courtesy of the USA Rice Federation.