Recipe: Erna's Make in Your Sleep Raspberry Rice Pudding (using whipped cream)

ERNA'S MAKE-IN-YOUR-SLEEP RASPBERRY RICE PUDDING

"My friend Erna Zahn is a born cook. This is how she makes her delicious rice pudding, which she swears she can make in her sleep, it's so easy. Erna's family likes rice cooked until it's soft, so she is able to skip the recooking step. But if you make your rice cooked firm, recook the leftover rice until it is soft before making the pudding."

1 1/2 cups cooked rice, preferably medium-grain
1 1/2 cups heavy (whipping) cream
1/4 cup sugar
3/4 teaspoon vanilla extract
1/3 cup seedless raspberry jam, stirred to loosen
1/2 pint fresh raspberries

In a medium saucepan, bring 1/4 cup water to a simmer over low heat. Add the cooked rice and cover. Simmer until the rice is very soft, about 10 minutes. Drain, if necessary, and cool completely.

In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, sugar, and vanilla until stiff.

Add the rice and raspberry preserves and fold until combined. Cover and chill for at least 1 hour.

Spoon into dessert bowls and sprinkle with the fresh raspberries. Serve immediately.

Makes 4 to 6 servings
Source: On Rice by Rick Rodgers