Strawberry-topped Rice Pudding

Description
Makes 8 servings.

Ingredients

 * 3 cups cooked rice
 * ½ cup sugar
 * ⅛ teaspoon salt
 * 3 cups milk, divided
 * 2 eggs, beaten
 * 2 tablespoons butter or margarine
 * 1 teaspoon vanilla extract

Strawberry Topping

 * 2 cups miniature marshmallows
 * 2 tablespoons lemon or lime juice
 * 1½ cups sliced fresh strawberries
 * 2 cups whipped cream or whipped topping

Directions

 * 1) Combine rice, sugar, salt and 2½ cups milk in large saucepan.
 * 2) Cook over medium low heat, stirring occasionally, until thick and creamy (about 20 to 25 minutes).
 * 3) Blend remaining ½ cup milk and eggs; stir into rice mixture.
 * 4) Cook 2 minutes longer, stirring constantly.
 * 5) Stir in butter and vanilla.
 * 6) Pour into serving dishes.
 * 7) Serve warm or cold with strawberry topping.
 * 8) strawberry topping: combine marshmallows and lemon juice in small saucepan.
 * 9) Heat slowly, stirring frequently, until marshmallows are melted.
 * 10) Chill just until mixture begins to thicken.
 * 11) Fold strawberries (reserving a few slices for garnish, if desired) and marshmallow mixture into whipped cream.
 * 12) Chill.