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

 * 1) Combine eggs, milk, rice, sugar, vanilla and salt.
 * 2) Pour into greased 2-quart baking pan or individual custard cups.
 * 3) Bake at 350 degrees about 40 to 50 minutes, or until a silver knife inserted into the center of the custard comes out clean.
 * 4) Chill. Serve topped with strawberry topping and whole or halved strawberries.
 * 5) Topping: combine marshmallows and lime juice; heat slowly, stirring frequently, until marshmallows are melted.
 * 6) Chill just until mixture begins to thicken. Wash, drain, and slice strawberries. Reserve a few for garnish.
 * 7) Sprinkle berries with sugar; allow to stand about 15 minutes. Crush berries.
 * 8) Combine whipped topping mix with milk. Whip until topping stands in stiff peaks.
 * 9) Fold in strawberries and marshmallow mixture. Chill.