Creamy Rice Pudding With Strawberry Sauce

In a covered pan, cook together rice and water for 25 minutes, or until rice is very soft and liquid is absorbed. Stir in the next 4 ingredients and heat, stirring, until sugar is dissolved.

In a large bowl, whisk eggs with sour cream until blended. Whisk in rice mixture until blended.

Pour mixture into a 1 x 9-inch round porcelain baker and bake at 300 degrees F for 1 hour and 10 minutes. Remove from oven and allow to cool. A little lip will have formed around the edge and it will hold the strawberry sauce.

When cool, refrigerate until serving time. Before serving, spread strawberry sauce over the top. Bring to the table and spoon into small dessert bowls.

For Strawberry Sauce: Stir together strawberries in syrup with frozen concentrated orange juice, undiluted. Place in a glass bowl and store in the refrigerator until serving time.