Delightful vanilla rice custards served in puddles of raspberry sauce and creme anglaise.

Rice Pudding with Raspberry Sauce with Creme Anglaise

Pudding:
1 1/3 cups cooked rice 1 1/3 cups warmed low-fat milk 1/4 cup granulated sugar 1/8 teaspoon salt 2 large eggs, beaten 1 teaspoon vanilla extract Fresh raspberries for garnish (optional) Fresh mint for garnish
Raspberry Sauce:
1 (10-ounce) package frozen sweetened raspberries, thawed
2 teaspoons cornstarch
Creme Anglaise:
1 cup low-fat milk
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 large egg yolk, beaten

For Pudding: Combine rice, milk, sugar and salt in medium bowl; whisk in eggs and vanilla. Pour rice mixture into 8 greased ovenproof molds or custard cups. Place molds in baking pan. Pour hot water in pan to 1-inch depth. Bake at 350°F (175°F) oven for 30 to 35 minutes or until knife inserted into centers comes out clean. Cool completely. To serve, pour equal amounts of Raspberry Sauce and Creme Anglaise on individual serving plates. Unmold pudding over sauces. Garnish with raspberries and mint.
For Raspberry sauce: Combine raspberries and cornstarch in small saucepan over medium heat. Cook 5 to 7 minutes or until thickened, stirring constantly. Strain mixture; cool completely.
For Creme Anglaise: Combine milk, sugar and cornstarch in small saucepan over medium heat. Cook 5 to 7 minutes or until almost thickened, stirring constantly. Whisk 2 tablespoons of hot mixture into egg yolk; stir back into hot mixture. Heat 1 to 3 minutes, stirring constantly. Cool completely.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.