Rice Pudding Parfait
- 1 of 1 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:
- 1 of 3 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.
- 2 of 3 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.
- 3 of 3 Into parfait glass, spoon 1 tablespoon sauce, 1/3 to 1/2 cup pudding; top with 2 tablespoons sauce. Garnish with a berry. Repeat with 7 more glasses. Serve. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 144 mg sodium, 7 g pro., 307 kcal cal., 6 g Fat, total, 58 g carb., 3 g sat. fat, 70 mg chol.