Rice Pudding With Sherry Berry Topping Recipe
Ingredients
| 2 cups Brand Rice | ||
| Water | 2/3 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Peel of 1 lemon, grated | ||
| Salt | 1/2 Teaspoon | |
| 2 (3-5/8-oz.) pkgs. vanilla-pudding and pie-filling mix | ||
| Milk | 4 Cup (16 tbs) | |
| 1 pt. strawberries, washed and hulled | ||
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| 2 to 3 tablespoons cream sherry | ||
| Strawberries and mint leaves for garnish, if desired | ||
Directions
In a large saucepan, combine rice, water, butter, lemon peel and salt.
Stir.
Bring to a vigorous boil and cover.
Turn heat down.
Simmer until all liquid is absorbed, about 5 minutes.
Chill.
Combine pudding mix and milk and make pudding according to directions on package.
Fold rice into pudding.
Place berries, sugar and sherry into blender container and pure"e.
Use as a topping for rice pudding.
Garnish with additional strawberries and mint leaves, if desired.
Stir.
Bring to a vigorous boil and cover.
Turn heat down.
Simmer until all liquid is absorbed, about 5 minutes.
Chill.
Combine pudding mix and milk and make pudding according to directions on package.
Fold rice into pudding.
Place berries, sugar and sherry into blender container and pure"e.
Use as a topping for rice pudding.
Garnish with additional strawberries and mint leaves, if desired.
Chef
