Difference between revisions of "Raspberry Rice Pudding"
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* [[almond#sliced almonds|sliced almonds]] for garnish (optional) | * [[almond#sliced almonds|sliced almonds]] for garnish (optional) | ||
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# Combine [[rice]], [[granulated sugar|sugar]] and [[milk]] in 2-quart saucepan. | # Combine [[rice]], [[granulated sugar|sugar]] and [[milk]] in 2-quart saucepan. | ||
# Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. | # Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. | ||
Latest revision as of 18:19, 26 June 2012
Description
Makes 4 servings
Ingredients
- 1 cup cooked rice
- 2 tablespoons sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds, toasted
- ⅓ cup whipping cream, whipped
- 1 cup fresh raspberries
- whipped cream for garnish (optional)
- sliced almonds for garnish (optional)
Procedures
- 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 rice pudding and raspberries in parfait glasses or dessert dishes.
- Garnish with whipped cream and almonds, if desired.
