Raspberry Rice Pudding (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 cup uncooked, Long-Grain Rice 3 cups milk 1/2 cup sugar 1/2 teaspoon salt 2 Eggs, beaten 1/2 cup whipping cream, whipped 1 teaspoon almond extract 2 cup fresh raspberries

Instructions

Combine rice and milk in top of a sauce pan and cook over medium heat until the rice is tender, stirring occasionally, about 12 to 15 minutes. Add the sugar and salt; combine well. Stir in eggs, mix well and cook over medium heat 2 minutes. Remove from heat. Fold in whipped cream, extract and raspberries. Pour into bowls and chill. Makes 6 servings.

Serving Size

Makes 6 servings

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