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Raspberry Rice Pudding
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1-1/2 cups heavy whipping cream
1/4 cup sugar
3/4 teaspoon vanilla extract
1-1/2 cups cold cooked rice
1/3 cup seedless raspberry jam
4 drops red food coloring, optional
1 cup fresh raspberries
In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form. Stir in
the rice, jam and food coloring if desired. Spoon into serving dishes. Garnish
with raspberries.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |