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Strawberry Topped Rice Pudding

Pudding:

3 cups cooked rice
1/2 cup granulated sugar
1/8 teaspoon salt
3 cups milk, divided use
2 large eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract

Strawberry Topping:
2 cups miniature marshmallows
2 tablespoons lemon or lime juice
1 1/2 cups sliced fresh strawberries*
2 cups whipped cream or whipped topping

1. For Pudding: Combine rice, sugar, salt and 2 1/2 cups milk in large saucepan. Cook over medium low heat, stirring occasionally, until thick and creamy (about 20 to 25 minutes). Blend remaining 1/2 cup milk and eggs; stir into rice mixture. Cook 2 minutes longer, stirring constantly. Stir in butter and vanilla. Pour into serving dishes. Serve warm or cold with Strawberry Topping.
2. For Strawberry Topping: Combine marshmallows and lemon juice in small saucepan. Heat slowly, stirring frequently, until marshmallows are melted. Chill just until mixture begins to thicken. Fold strawberries (reserving a few slices for garnish, if desired) and marshmallow mixture into whipped cream. Chill.

Makes 8 servings.

*Frozen sliced strawberries may be substituted.

Recipe provided courtesy of the USA Rice Federation.