Rice pudding parfait
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Milk |
| ½ | cup | Long-grain white rice |
| ¼ | cup | Plus 2 tbsp sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Water |
| 3 | pints | Strawberries, hulled, quartered, reserve 8 forgarnish |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
Directions
SAUCE
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, ⅓-½ 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@...> on May 29, 1997