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Raspberry Rice Pudding

Posted by on Mar. 28, 2011 at 7:34 PM
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Ingredients

  • 2 cups water
  • 1 cup long grain rice
  • 3 cups milk
  • 3/4 cup sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 2 (10 ounce) packages frozen raspberries, thawed
  • 2 tablespoons cornstarch

Directions

  1. In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Refrigerate.
  2. Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
  3. Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.


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by on Mar. 28, 2011 at 7:34 PM
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