Raspberry Rice Pudding
Creamy rice and almond pudding layered with fresh raspberries in parfait glasses.
1 cup cooked rice
2 tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh raspberries*
Whipped cream for garnish (optional)
Sliced almonds for garnish (optional)
- 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.
Makes 4 servings.
*Strawberries or other soft fruits may be used.
Recipe and photograph provided courtesy of USA Rice Federation.