| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Milk |
| 1/2 |
c |
Long-grain white rice |
| 1/4 |
c |
Plus 2 tbsp sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Water |
| 3 |
pt |
Strawberries, hulled, quartered, reserve 8 forgarnish |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
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, 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
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”