Scrumptiously creamy rice pudding served with vanilla sauce and garnished with fresh raspberries.

Raspberry Rice Pudding with Vanilla Sauce

Pudding:

1 cup cooked rice
2 tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/3 cup whipping cream, whipped
1 cup fresh raspberries for garnish

 

Vanilla Sauce:

3 large egg yolks
1/2 cup granulated sugar
1 cup plus 2 tablespoons milk, scalded
1 tablespoon raspberry liqueur
1/2 teaspoon vanilla extract
1/4 cup whipping cream, whipped

1. For Pudding: 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.
2. Fold in whipped cream.
3. Serve in dessert glasses. Top with Vanilla Sauce; garnish with raspberries.
4. For Vanilla Sauce: Beat egg yolks with sugar in large bowl until light; slowly whisk in milk.
5. Transfer mixture to top of double boiler and cook over hot water (over medium heat), stirring frequently, until thick, about 25 to 30 minutes. Remove from heat; stir in liqueur and vanilla. Cool.
6. Fold in whipped cream. Chill until ready to serve.

Makes 4 servings.

Recipe provided courtesy of the USA Rice Federation.