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Rice Pudding with Raspberry Sauce
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Prep Time:
30 minutes
Total Time:
30 minutes
Indulge in a comforting classic homemade dessert.
Ingredients:
  • 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
  • 3 tablespoons granulated sugar
  • 1/3 cup water
  • 1 box (10 oz) frozen raspberries in syrup, thawed, undrained
  • 1 cup whipping cream
  • 2 tablespoons granulated or powdered sugar
Instructions:
  • In a 1 1/2-quart saucepan, bring 1 cup of water and rice to a boil. Stir occasionally. Reduce heat, cover, and let it simmer for 14 minutes without stirring. Make sure all water is absorbed; if not, drain any excess water.
  • Preheat oven to 325°F. Mix eggs in an ungreased 1 1/2-quart casserole dish. Add hot rice and remaining pudding ingredients, leaving out the cinnamon. Sprinkle the top with cinnamon before baking.
  • Bake uncovered for 45 minutes, stirring every 15 minutes. The top of the pudding should be very moist and unset. Avoid overbaking to prevent curdling.
  • In a 1-quart saucepan, combine 3 tablespoons granulated sugar and cornstarch. Add 1/3 cup water and raspberries. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil and stir for 1 minute. For a seedless sauce, strain it through a strainer into a bowl. Keep warm or refrigerate until ready to serve.
  • Take the pudding out of the oven and give it a good stir. Allow it to sit for 15 minutes to absorb the liquid and achieve a creamy texture. While the pudding is resting, use an electric mixer to whip the cream ingredients in a chilled medium bowl until soft peaks form.
  • For a cozy treat, serve the pudding warm with sauce and whipped cream. If you prefer it chilled, cover and refrigerate the pudding for about 3 hours before serving with cooled sauce and whipped cream. Keep the pudding covered in the refrigerator; the sauce can also be stored covered for up to 10 days.

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