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

Related recipes