Recipe #338
Raspberry Rice Pudding
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
6
servings
servings
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Recipe ingredients
- 2 1/2 cups (625 mL) water
- 1 cup (250 mL) long grain converted rice
- 3 cups (750 mL) 2% milk
- 1/2 cup (125 mL) granulated sugar*
- 1 tsp. (5 mL) vanilla
- 1/2 tsp. (2 mL) ground nutmeg
- 1/4 cup (60 mL) icing sugar
- 1 1/2 cup (375 mL) fresh or unsweetened frozen raspberries
Preparation
Bring water to a boil.
Add the rice, cover and cook 20 minutes over low heat.
Stir in milk, granulated sugar, vanilla and nutmeg, then
bring to a boil.
Stir well, cover and cook 30 minutes over low heat. Stir gently every 10 minutes.
Pour rice into a bowl, cover and refrigerate to cool.
Before serving, put raspberries and icing sugar in a small pan and cook gently 4 to 5 minutes.
Crush raspberries with a fork to lightly purée.
Spoon well-chilled pudding into dessert cups and top with raspberries.
Serve immediately.
Suggestion
Well-chilled, this pudding is a refreshing, nutritive snack.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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