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Rice Pudding With Sherry Berry Topping

Ingredients
  Rice 2 Cup (32 tbs) (Brand)
  Water 1 2⁄3 Cup (26.67 tbs)
  Butter 1 Tablespoon
  Lemon 1 , peel grated
  Salt 1⁄2 Teaspoon
  Vanilla pudding and pie filling mix 7 1⁄4 Ounce (2 Packages, 3 5/8 Ounce Each)
  Milk 4 Cup (64 tbs)
  Strawberries 1 Pint, washed and hulled
  Confectioners sugar 1⁄4 Cup (4 tbs)
  Cream sherry 3 Tablespoon
  Strawberries 4 (For Garnish)
  Mint leaves 4 (For Garnish)
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Ingredient: 
Strawberry

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