Rice Pudding With Fresh Fruit
|Milk||4 1⁄2 Cup (72 tbs)|
|Long grain white rice||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Strawberries||1⁄2 Pint, hulled and thickly sliced|
|Bananas||2 Small, sliced and sprinkled with lemon juice|
|Kiwi fruit||1 Large, peeled and sliced|
|Seedless red grapes||1⁄2 Cup (8 tbs), cut in half|
In saucepan over high heat, combine milk, rice, sugar, and salt and bring to a boil.
Reduce heat to medium and cook, uncovered, 20 minutes or until rice is tender, stirring frequently.
In small bowl, beat eggs slightly with a fork; stir in small amount of hot rice mixture.
Slowly pour egg mixture into rice in saucepan, stirring rapidly to prevent lumping.
Cook over low heat, stirring, until rice mixture is slightly thickened, about 1 minute.
Do not boil or mixture will curdle.
Remove from heat; stir in vanilla extract and cinnamon.
Serve pudding warm or refrigerate to serve cold later.
Just before serving, arrange fruit on top of rice pudding.
Maple syrup to pour over each serving can be passed separately.