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Raspberry Rice Pudding


  • 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


  • 1. In a 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.

Nutrition Facts

1/2 cup: 517 calories, 33g fat (21g saturated fat), 122mg cholesterol, 35mg sodium, 53g carbohydrate (32g sugars, 2g fiber), 4g protein.


Average Rating: 2.5
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