Red raspberry rice pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked, long-grain rice (recipe developed with Mahatma) |
| 3 | cups | Milk |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | Eggs, well-beaten | |
| ½ | cup | Heavy (whipping) cream, whipped |
| 1 | teaspoon | Almond extract |
| 2 | cups | Fresh raspberries |
| Date: 16 Aug 96 | ||
Directions
Combine rice and milk in top of a double boiler. Cook rice until tender, stirring occasionally. Add sugar and salt; mix well. Stir in eggs, mix well and cook over medium heat 2 minutes. Remove from heat.
Fold in whipped cream, extract and raspberries. Pour into bowl(s) and chill. Makes 6 servings. Source: Houston Chronicle, date unknown. MM: Lyn. From: Lyn Ortiz