Velvet Rice Pudding with Strawberry Sauce
Recipe Description
Makes 8 servings.Ingredients
- 12 ounces (1½ cups) cottage cheese or ricotta cheese
- 2 cups milk, divided
- 3 cups cooked rice
- ½ cup granulated sugar|sugar
- ¼ teaspoon salt
- 1 tablespoon grated lemon peel
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced, divided
- ½ cup currant jelly|red currant jelly
- ? teaspoon salt
- 2 to 3 drops red food coloring
- Process cottage cheese in blender until smooth.
- Transfer to 3-quart saucepan; stir in 1½ cups milk, rice, granulated sugar|sugar, salt and lemon peel.
- Cook over medium heat about 20 minutes or until thick and creamy, stirring often.
- Combine eggs and remaining ½ cup milk. Stir into rice mixture.
- Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool.
- Purée 1 cup strawberries. Combine with jelly, salt and food coloring.
- Heat to boiling. Stir in remaining 2 cups berries and cook 1 minute.
- Chill. Spoon pudding into serving dishes. Top with strawberry topping.
This article uses material from the "Velvet Rice Pudding with Strawberry Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
