Rice Pudding with Strawberry Topping
Creamy baked vanilla rice pudding topped with a lime-scented strawberry marshmallow topping. A gluten-free dessert.
3 cups cooked rice
3 cups milk - divided use
1/2 cup granulated sugar
1/4 teaspoon salt
2 large eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups miniature marshmallows
2 tablespoons lime or lemon juice
1 (10-ounce) package frozen sliced strawberries, thawed*
2 cups whipped cream
- For Pudding: Combine rice, 2 1/2 cups milk, sugar and salt. Cook over medium heat, stirring occasionally, until thick and creamy (about 15 minutes). Blend remaining 1/2 cup milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Strawberry Topping.
- For Strawberry Topping: Combine marshmallows and lime juice in small saucepan. Heat slowly, stirring frequently, until marshmallows are melted. Chill just until mixture begins to thicken. Fold strawberries, reserving a few slices for garnish, if desired, and marshmallow mixture into whipped cream. Chill.
Makes 6 servings.
*One pint fresh strawberries sliced and sweetened to taste.
Recipe provided courtesy of the USA Rice Federation.