Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
12 ounces (1-1/2 cups) cottage cheese or Ricotta cheese
2 cups milk, divided
3 cups cooked rice
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon grated lemon peel
2 eggs, beaten
1 teaspoon vanilla extract
3 cups fresh strawberries, sliced, divided
1/2 cup red currant jelly
1/8 teaspoon salt
2 to 3 drops red food coloring
Process cottage cheese in blender until smooth. Transfer to 3-quart saucepan; stir in 1-1/2cups milk, rice, sugar, salt and lemon peel. Cook over medium heat about 20 minutes or until thick and creamy, stirring often.
Combine eggs and remaining 1/2 cup milk. Stir into rice mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool.
Puree 1 cup strawberries. Combine with jelly, salt and food coloring. Heat to boiling. Stir in remaining 2 cups berries and cook 1 minute. Chill. Spoon pudding into serving dishes. Top with strawberry topping.