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

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