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Recipe: Raspberry Rice Pudding (using whipped cream and fresh raspberries)

Desserts - Puddings, Gelatin
RASPBERRY RICE PUDDING

1 cup cooked jasmine rice
2 tablespoons sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup heavy (whipping cream), whipped (plus additional for garnish)
1 cup fresh raspberries
Sliced almonds (for garnish)

Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently.

Remove from heat; stir in vanilla. Cool.

Fold in almonds and whipped cream. Alternate pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds.

Makes 4 servings
Source: USA Rice Federation
MsgID: 0086162
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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