Cherry Rice Pudding

• 4 c. milk
• 1/3 c. sugar
• 1/4 tsp. ground ginger
• 1/2 tsp. vanilla extract
• 1/2 c. uncooked rice
• 1/4 tsp. salt
• 2 eggs
• 3/4 c. cherry preserves
• maraschino cherries for garnish

1. In a large pot over medium heat, bring milk, rice, sugar, salt and ginger to a boil.
2. Reduce heat to low; cover and simmer, stirring occasionally, until rice is very tender, about 1 hour. In a small bowl, beat eggs slightly; stir in small amount of hot rice mixture.
3. Slowly pour egg mixture into rice mixture in pot, stirring rapidly to prevent lumps.
4. Over low heat, cook, stirring constantly, until rice mixture thickens, about 5 minutes.
5. Do not let pudding boil.
6. Remove from heat.
7. Stir in vanilla.
8. Transfer to a bowl; cover and chill 1 hour.

milk, sugar, ground ginger, vanilla extract, rice, salt, eggs, cherry preserves, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012420 (may not work)