Wedges of rich, creamy rice custard, with a sour cream topping, is served with a refreshing raspberry sauce.

Raspberry Rice Elegance

2 cups ricotta or creamed cottage cheese
3/4 cup half-and-half or light cream
2 large eggs
1/2 cup plus 2 tablespoons granulated sugar - divided use
1 1/2 teaspoons vanilla extract - divided use
1/2 teaspoon ground cinnamon
2 cups cooked rice
1 cup sour cream
1/4 cup red currant jelly
1 (10-ounce) package frozen red raspberries
1 tablespoon cornstarch

1. Beat together cheese, half-and-half, eggs, 1/2 cup sugar, 1 teaspoon vanilla, and cinnamon. Stir in rice. Pour into buttered 10-inch pie plate.
2. Bake at 325°F (160°F) for 45 to 50 minutes, or until set.
3. Combine sour cream with remaining 2 tablespoons sugar and vanilla; spread over custard.
4. Bake 5 minutes longer. Let cool. Refrigerate 3 hours or until chilled.
5. Melt jelly in saucepan. Combine cornstarch and 1 tablespoon water. Stir into jelly and cook, stirring frequently, until clear and thickened. Add berries, stirring gently. Cook over low heat until berries are thawed. Cover and chill.
6. Serve sauce over wedges of pudding.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.