Recipe: Rice Pudding Using Ice Cream - Rice Pudding Salad, Baked Rice Pudding, Rice Pudding with Cherry Sauce

RICE PUDDING SALAD
Servings: 10 to 12

3 cups cooked rice (1 cup uncooked)
1/2 cup raisins, cooled
2 pkgs. instant vanilla pudding
1 1/4 cups milk
1 1/4 cups vanilla ice cream
1/2 tsp. cinnamon
2 cups Cool Whip

Cook rice, rinse and drain very well.

Microwave raisins in 1 cup water for one minute; drain.

Mix pudding with milk, ice cream and cinnamon for 1 minute in large bowl.

Add raisins and rice. Fold in Cool Whip.

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NO BAKE RICE PUDDING

1 gallon milk
1 (1 lb.) box River rice
1 pint vanilla ice cream
4 eggs, beaten
3 cups sugar
3 tsp. vanilla

In large pot, pour milk, add rice, and ice cream and cook over a medium heat until rice is almost done, stirring frequently.

Beat eggs, sugar, and vanilla together in about an 8-cup bowl; set aside until rice is cooked.

To this sugar-egg mixture, when rice is ready, add about 4 cups hot rice mixture and stir until blended well. Add this back into the pot and cook until rice is completely done. Remove from heat and add vanilla.

Pour all into a shallow pan (at least 11x13-inches). Sprinkle with cinnamon. Allow to cool. When cool, cover and refrigerate.

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RICE PUDDING WITH CHERRY SAUCE
Servings: 6

1/3 cup raw regular short grain rice
1/4 tsp. salt
3 cups milk
1 cup vanilla ice cream
1/2 can (16 oz.) cherry pie filling

In heavy 3 quart pan combine rice, salt and milk. Bring to boil stirring constantly. Simmer covered over low heat about 1 hour, or until milk is absorbed and rice is soft. Stir occasionally.

Remove from heat and turn into medium bowl. Let stand at room temperature about 1/2 hour (rice should still be warm).

Add ice cream to rice mixture, break up with a knife, mix until melted.

Refrigerate covered for 1 hour.

Top with cherry pie filling.