Rice Pudding With Cherry Sauce
|Packaged precooked rice||3⁄4 Cup (12 tbs)|
|Vanilla pudding and pie filling mix||3 1⁄4 Ounce (1 Package)|
|Milk||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Vanilla extract||1⁄4 Teaspoon|
|Toasted slivered almonds||1 Tablespoon|
|Prepared cherry pie filling||1 Pound (1 Can)|
In saucepan, combine first 6 ingredients.
Cook, stirring over medium heat until mixture comes to a full boil.
Remove from heat and cool 5 minutes, stirring once or twice.
Add vanilla, pour into bowl and put a piece of waxed paper directly on surface of hot pudding.
Chill, sprinkle with almonds and serve with cherry-pie filling.
Makes 8 servings.