Raspberry Rice Pudding

Raspberry Rice Pudding
  • 6 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 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.
    (125 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.

Source: Metro