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Rice Pudding
with Raspberry Sauce

8 servings

  • 4 cups 1% lowfat milk
  • 3/4 cup long grain rice
  • 1/4 cup sugar
  • 1/4 cup apple cider or apple juice
  • 1 1/2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup whipping cream
  • 1 10 oz. package red raspberries, thawed
  • 1/2 cup currant jelly
  • 1 Tablespoon cornstarch

In a heavy 2-quart saucepan combine milk, uncooked rice, and sugar; bring mixture to boiling. Reduce heat; cook, covered, over low heat for 25 to 30 minutes or until rice is tender, stirring occasionally. Stir in the apple cider, vanilla, and almond extract; cool to room temperature. Whip cream to soft peaks. Fold whipped cream into rice mixture. Cover and chill overnight.

For sauce, in a saucepan crush the raspberries. Stir in currant jelly and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Strain sauce; discard seeds. Cover the surface of the sauce with clear plastic wrap; cool to room temperature.

To serve, spoon rice pudding into sherbet dishes. Drizzle some of the raspberry sauce over each serving

 
Nutrition Facts
Amount Per Serving: Calories 255 - Calories from Fat 63
Percent Total Calories From: Fat 25%, Protein 7%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 25mg, Sodium 72mg, Total Carbohydrate 43g, Dietary Fiber 1g, Protein 5g, Vitamin A 517 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (760) 433-0300    |   Fax:   (760) 433-0304
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