| Rice Pudding Parfait
4 cups of milk
1/2 cup of long-grain white rice
1/4 cup + 2 tablespoons of sugar
1/4 teaspoon Salt
Sauce
1 teaspoon of cornstarch
2 teaspoons Water
3 pints of strawberries, hulled,
1 cup of sugar
2 Eggs
1 teaspoon of vanilla
Bring milk, rice, sugar and salt to boiling in saucepan. Lower heat; simmer, covered, 1 hour or until rice is very tender, stirring occasionally. Meanwhile, prepare Sauce: Combine cornstarch and water in bowl. Combine berries and sugar in saucepan; cook, stirring, over medium heat 8 minutes. Strain, reserving strawberries and liquid separately. Puree liquid and half of berries in processor or blender. Return puree to saucepan. Add remaining berries and cornstarch mixture. Heat, stirring, until thickened, about 3 minutes. Place in refrigerator until well chilled. Lightly beat eggs in small bowl; stir a little hot rice mixture into eggs. Stir back into rice mixture. Return to heat. Simmer until pudding is thickened, about 3 minutes. Add vanilla. Cover; refrigerate until set. Into parfait glass, spoon 1 tbsp sauce, 1/3-1/2 cup pudding; top with 2 tbsp sauce. Garnish with a berry. Repeat with 7 more glasses. Serve. Recipe by: Family Circle - 5/13/97 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@access.mountain.net> on May 29, 1997 |
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