Ingredients
3 cups cooked long grain rice3 cups 2% milk1/3 cup sugar2 tablespoons butter1/4 teaspoon salt2 egg yolks, lightly beaten1/2 cup chopped maraschino cherries1 teaspoon vanilla extractTOPPING:1/3 cup sugar2 tablespoons maraschino cherry juiceDash salt1 egg white1/4 teaspoon cream of tartar1/4 teaspoon almond extractMaraschino cherries, optional
Preparation
In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.
