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Rice Pudding Pie

3 cups hot cooked rice
1 (12-ounce) can evaporated milk
3/4 cup granulated sugar
1 large egg, slightly beaten
1 tablespoon vanilla extract
1 (6-ounce) prepared chocolate crumb crust
1 (21-ounce) can cherry pie filling
1/4 cup chocolate fudge sauce

1. Combine rice, milk and sugar in saucepan. Gradually stir 1/2 cup hot rice mixture into egg; return egg mixture to saucepan, stirring constantly. Cook over medium-low heat 20 minutes or until pudding is thick and creamy.
2. Spoon pudding into prepared crust. Chill until pudding is cold.
3. Top with cherries and drizzle with warm fudge sauce before serving.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.