Maraschino Cherry Rice Pudding

• 3 cups cooked long grain rice
• 3 cups 2% milk
• 1/3 cup sugar
• 2 tablespoons butter
• 1/4 teaspoon salt
• 2 egg yolks, lightly beaten
• 1/2 cup chopped maraschino cherries
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 2 tablespoons maraschino cherry juice
• Dash salt
• 1 egg white
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon almond extract
• Maraschino cherries, optional

1. In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
2. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
3. In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
4. Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.

long grain rice, milk, sugar, butter, salt, egg yolks, maraschino cherries, vanilla, sugar, maraschino cherry juice, salt, egg, cream of tartar, almond extract, maraschino cherries

Taken from www.tasteofhome.com/recipes/maraschino-cherry-rice-pudding/ (may not work)