Cherry Rice Pudding - cooking recipe

Ingredients

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

Preparation

In a large pot over medium heat, bring milk, rice, sugar, salt and ginger to a boil.
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.
Slowly pour egg mixture into rice mixture in pot, stirring rapidly to prevent lumps.
Over low heat, cook, stirring constantly, until rice mixture thickens, about 5 minutes.
Do not let pudding boil.
Remove from heat.
Stir in vanilla.
Transfer to a bowl; cover and chill 1 hour.