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Rice Pudding with Raspberry Sauce Recipe

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This recipe for Rice Pudding with Raspberry Sauce is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups milk
2 cups whipping cream
½ cup uncooked rice
¼ tsp salt
3 eggs, lightly beaten
¾ cup brown sugar
1 tsp vanilla
1/8 tsp cinnamon, optional
nutmeg

Sauce:
1 package (10 ounces) frozen raspberries, thawed
2 Tbsp kirsch (cherry liquor)
1 Tbsp fresh lemon juice
1 tsp almond extract
½ tsp unflavored gelatin
Directions:
Directions:
Put milk, cream, rice and salt in a medium saucepan. Heat to boil; cover and cook at low heat 1 hour, stirring every 20 minutes. Combine eggs, sugar, vanilla, cardamom, and cinnamon in large bowl. Slowly stir in hot rice and milk. Pour into well-buttered 2-quart casserole or high-sided baking dish. Put dish in larger baking dish; pour hot water halfway up sides of dish. Bake at 350º until wooden pick inserted in center comes out clean, about 1 hour. Cool pudding on rack to room temperature; cover with plastic wrap and refrigerate until ready to serve.

To prepare sauce, put raspberries, kirsch, lemon juice, and almond extract in blender or food processor; puree. Dissolve gelatin in 1 Tbsp. water; heat just until gelatin is dissolved. Stir into raspberries. Chill until ready to serve.

Spoon rice pudding into individual dessert bowl; pour raspberry sauce over.

 

 

 

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