Pink Cloud Rice Pudding

Ingredient

• 2 egg yolks, beaten 
• 3 cups milk 
• 3 cups cooked rice 
• 1/3 cup sugar 
• dash salt 
• 2 tablespoons butter 
• 1 teaspoon vanilla 
• 1/2 cup chopped maraschino cherries 

Beat egg yolks with 1/2 cup milk; refrigerate until needed. Combine rice, remaining milk, sugar, salt and butter. Cook over medium heat until thick and creamy, about 15 minutes. Pour egg yolk mixture over rice mixture and cook 2 minutes longer, stirring constantly. Add vanilla. Spoon into serving dishes and chill. Top with confectioners sugar and garnish with cherries (optional) 

Yield: 4 - 6   servings 

Submitted: Y. Hoglund