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White Chocolate Rice Pudding with Raspberries Recipe

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This recipe for White Chocolate Rice Pudding with Raspberries, by , is from Loomis Sayles Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marshall

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon butter or margarine, melted
1 cup Arborio or Calrose rice
2 cups water
1/2 cup sweetened condensed milk
1 cup milk
1/3 cup white chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
1 pint fresh raspberries
Shaved white chocolate or additional chips for garnish

Directions:
Directions:
1. Place the butter and rice in pressure cooker and stir until rice is coated.

2. Cover with water and securely lock on pressure cooker lid. Set cooker to HIGH, and cook for 6 minutes.

3. Perform a quick release to release the cooker’s pressure. Safely remove lid and stir in remaining ingredients, except for raspberries and garnish.

4. Let cool for 10 minutes before stirring again. Serve warm or cover and refrigerate for 2-3 hours and serve chilled. Serve topped with raspberries and chocolate garnish.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
6 mins

 

 

 

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