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Rice Pudding with Raspberry Sauce

 Rice Pudding with Raspberry Sauce
"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."
10-12 ServingsPrep: 5 min. Cook: 35 min. + chilling


  • 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


  • 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.

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Rice Pudding with Raspberry Sauce (continued)

Nutritional 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.