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Raspberry Rice Pudding Recipe

Photo by: Taste of Home

"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."

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10-12 Servings
Prep: 5 min. Cook: 35 min. + chilling

Ingredients

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

Directions

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. Chill.
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.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 210 calories, 5 g fat (4 g saturated fat), 8 mg cholesterol, 31 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Raspberry Rice Pudding published in Country Woman September/October 2003, p41

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