Name: Maraschino Cherry Rice Pudding
Yield: 4 servings
Ingredients: 3 cups cooked long grain rice; 3 cups 2% milk; 1/3 cup sugar; 2 tablespoons butter; 1/4 teaspoon salt; 2 egg yolks, lightly beaten; 1/2 cup chopped maraschino cherries; 1 teaspoon vanilla extract; 1/3 cup sugar; 2 tablespoons maraschino cherry juice; Dash salt; 1 egg white; 1/4 teaspoon cream of tartar; 1/4 teaspoon almond extract; Maraschino cherries, optional

1
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.
2
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.
3
In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
4
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.

Maraschino Cherry Rice Pudding

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