Healthy Food Dinner Diet Recipes

Raspberry Rice Pudding Recipe

Posted on 02. Jun, 2009 by admin in Custards and Puddings

“‘This is one of my family’s all-time favorites,’ writes Shirley Privatsky of Dickinson, North Dakota. ‘It’s so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae.’”

INGREDIENTS

* 2 cups water
* 1 cup long grain rice
* 3 cups milk
* 3/4 cup sugar
* 1 (8 ounce) carton frozen whipped topping, thawed
* 2 (10 ounce) packages frozen raspberries, thawed
* 2 tablespoons cornstarch

DIRECTIONS

1. In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Refrigerate.
2. Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
3. Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

Tags: Dessert, Raspberry Rice Pudding