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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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