Rice Custard with Strawberry Topping

Description
Makes 8 servings

Ingredients

 * 3 eggs, beaten
 * 3 cups milk, scalded
 * 2 cups cooked rice
 * 1/2 cup sugar
 * 1 teaspoon vanilla extract
 * 1/2 teaspoon salt
 * Strawberry Topping:
 * 2 cups miniature marshmallows
 * 1/4 cup lime juice
 * 1 1/2 cups fresh strawberries
 * 1/4 cup sugar
 * 1 2-ounce package whipped topping mix
 * 1/2 cup milk

Directions
Combine eggs, milk, rice, sugar, vanilla and salt. Pour into greased 2-quart baking pan or individual custard cups. Bake at 350 degrees about 40 to 50 minutes, or until a silver knife inserted into the center of the custard comes out clean. Chill. Serve topped with strawberry topping and whole or halved strawberries.

Topping: combine marshmallows and lime juice; heat slowly, stirring frequently, until marshmallows are melted. Chill just until mixture begins to thicken. Wash, drain, and slice strawberries. Reserve a few for garnish. Sprinkle berries with sugar; allow to stand about 15 minutes. Crush berries. Combine whipped topping mix with milk. Whip until topping stands in stiff peaks. Fold in strawberries and marshmallow mixture. Chill.