Velvet Rice Pudding with Strawberry Sauce

Description
Makes 8 servings.

Ingredients

 * 12 ounces (1-1/2 cups) cottage cheese or Ricotta cheese
 * 2 cups milk, divided
 * 3 cups cooked rice
 * 1/2 cup sugar
 * 1/4 teaspoon salt
 * 1 tablespoon grated lemon peel
 * 2 eggs, beaten
 * 1 teaspoon vanilla extract
 * 3 cups fresh strawberries, sliced, divided
 * 1/2 cup red currant jelly
 * 1/8 teaspoon salt
 * 2 to 3 drops red food coloring
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Process cottage cheese in blender until smooth. Transfer to 3-quart saucepan; stir in 1-1/2 cups milk, rice, sugar, salt and lemon peel. Cook over medium heat about 20 minutes or until thick and creamy, stirring often.

Combine eggs and remaining 1/2 cup milk. Stir into rice mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool.

Puree 1 cup strawberries. Combine with jelly, salt and food coloring. Heat to boiling. Stir in remaining 2 cups berries and cook 1 minute. Chill. Spoon pudding into serving dishes. Top with strawberry topping.