Rice Pudding with Raspberry Sauce

 


Ingredients

Pudding

  • 1/2
    cup uncooked regular long-grain rice
  • 1
    cup water
  • 2
    eggs or 4 egg yolks
  • 1/2
    cup granulated sugar
  • 1/2
    cup raisins or chopped dried apricots
  • 2 1/2
    cups milk
  • 1
    teaspoon vanilla
  • 1/4
    teaspoon salt
  • Ground cinnamon or nutmeg

Raspberry Sauce, if desired

  • 3
    tablespoons granulated sugar
  • 2
    teaspoons cornstarch
  • 1/3
    cup water
  • 1
    box (10 oz) frozen raspberries in syrup, thawed, undrained

Whipped Cream, if desired

  • 1
    cup whipping cream
  • 2
    tablespoons granulated or powdered sugar
  • 1
    teaspoon vanilla

Steps

1 In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.

2 Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.

3 Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.

4 Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.

5 Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.

6 Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.

Comments

Post a Comment

Popular posts from this blog

Strawberry-Rhubarb Meringue Clouds

Image
  Ingredients Meringue Shells 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Filling 2 cups sliced fresh or frozen rhubarb 2/3 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 cup halved fresh strawberries Steps 1  Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells. 2  Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour. 3  Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. C...
Read more

Baked Brie with Berry Rhubarb Compote

Image
  Ingredients 1 tablespoon butter 1/2 cup finely chopped fresh rhubarb 1/4 cup chopped red onion 1/4 cup sugar 1/2 cup pomegranate-blueberry preserves 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1 package (15 oz) Brie cheese 1 egg, well beaten Steps 1  Heat oven to 400°F. Line cookie sheet with cooking parchment paper. 2  In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon. 3  Spoon rhubarb mixture on top of Brie cheese. 4  Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal. 5  With pastry brush, spread beaten egg over dough. 6  Bake 17 to 20 min...
Read more

Rhubarb Pie

Image
  Ingredients Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 2 to 2 1/3 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 6 cups chopped (1/2-inch pieces) fresh rhubarb 1 tablespoon cold butter, if desired Steps 1  Heat oven to 425°F. Place 1 pastry round or pie crust in 9-inch glass pie plate. 2  In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb. 3  Cover with top pastry or second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. 4  Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Read more