Velvety textured rice pudding served with a fresh strawberry-red currant jelly topping.

Velvet Rice Pudding with Strawberry Topping

12 ounces (1 1/2 cups) cottage cheese or ricotta cheese
2 cups milk - divided use
3 cups cooked rice
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon grated lemon peel
2 large eggs, beaten
1 teaspoon vanilla extract
3 cups fresh strawberries, sliced - divided use
1/2 cup red currant jelly
1/8 teaspoon salt
2 to 3 drops red food coloring

1. Process cottage cheese in blender until smooth. Transfer to 3-quart saucepan; stir in 1 1/2 cups milk, rice, sugar, salt and lemon peel. Cook over medium heat about 20 minutes or until thick and creamy, stirring often.
2. Combine eggs and remaining 1/2 cup milk. Stir into rice mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool.
3. Puree 1 cup strawberries. Combine with jelly, salt and food coloring. Heat to boiling. Stir in remaining 2 cups berries and cook 1 minute. Chill.
4. Spoon pudding into serving dishes. Top with strawberry topping.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.