Recipe - Rice Pudding Parfait

4 cup Milk
One half cup Longgrain white rice
One fourth cup Plus 2 tbsp sugar
One fourth teaspoon Salt

SAUCE
1 teaspoon Cornstarch
2 teaspoon Water
3 pt Strawberries, hulled,
quartered, reserve 8
forgarnish
1 cup Sugar
2 Eggs
1 teaspoon Vanilla

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, 1/3One half 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 MCRecipe Digest V1 #623 by
The Taillons taillon@access.mountain.net on May 29, 1997