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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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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. 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:
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. Chill.
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. Yield: 10-12 servings.
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