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Rice Pudding with Raspberry Sauce

Name: Rice Pudding with Raspberry Sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10-12 servings.
Ingredients: 2 cups water; 1 cup long grain rice; 3 cups milk; 3/4 to 1 cup sugar; 1 carton (8 ounces) frozen whipped topping, thawed; 2 packages (10 ounces each) frozen raspberries, thawed; 2 tablespoons cornstarch

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Test Kitchen Approved

Total Time

Prep: 5 min. Cook: 35 min. + chilling

Makes

10-12 servings

"This is one of my family's all-time favorites," writes Shirley Privatsky of Dickinson, North Dakota. "It's so festive looking-especially when served in a clear glass bowl or topped with raspberries like a sundae."

Rice Pudding with Raspberry Sauce Recipe photo by Taste of Home

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Ingredients

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

Directions

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. Chill.
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.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

Nutrition Facts

1 cup: 210 calories, 5g fat (4g saturated fat), 8mg cholesterol, 31mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein.

Rice Pudding with Raspberry Sauce

Ingredients

Directions

Nutrition Facts

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