Rice pudding with raspberry sauce

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
½ cup Water
2 packs Unflavored gelatin
½ teaspoon Salt
2 cups Milk
1½ cup Cooked rice
2 teaspoons Vanilla
1 cup Whipping cream
1 pack (10-oz) frozen raspberries; thawed
1 tablespoon Cold water
2 teaspoons Cornstarch

Directions

PUDDING

RASPBERRY SAUCE

Heat sugar, water, gelatin and salt in a 2-quart saucepan, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 10 minutes.

Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased 6-cup mold or serving bowl. Cover and refrigerate until firm, about 3 hours. Unmold by dipping briefly in warm water and loosening edge with spatula; invert on serving plate. Serve with Raspberry Sauce. Makes 8 servings, 360 calories per serving.

Raspberry Sauce: Heat raspberries, with syrup, to boiling. Mix water and cornstarch; stir into raspberries. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Cool. Press through sieve to remove seeds.

MICROWAVE DIRECTIONS: Mix all ingredients for Raspberry Sauce in 4-cup microwavable measure. Microwave uncovered on HIGH (100%), stirring every minute, until mixture thickens and boils, about 4-5 minutes.

FROM BETTY CROCKER "RECIPES FOR TODAY"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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