Name: Rice Pudding with Raspberry Sauce
Prep time: 5 min
Cook time: 5 min
Yield: 1
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Rice Pudding with Raspberry Sauce

1. 2 cups water -

2. 1 cup long grain rice -

3. 3 cups milk -

4. 3/4 to 1 cup sugar -

5. 1 carton (8 ounces) frozen whipped topping, thawed -

6. 2 packages (10 ounces each) frozen raspberries, thawed -

7. 2 tablespoons cornstarch -

How to cook deliciously - Rice Pudding with Raspberry Sauce

1. Stage

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. Stage

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. Stage

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