Raspberry Rice Pudding with Vanilla Sauce
Recipe Description
Makes 4 servingsIngredients
- Pudding:
- 1 cup cooked rice
- 2 tablespoons Granulated sugar|Sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup light whipping cream|whipping cream, whipped
- vanilla sauce
- 1 cup fresh raspberries for garnish
- vanilla Sauce:
- 3 egg egg yolk|yolks
- 1/2 cup Granulated sugar|Sugar
- 1 cup plus 2 tablespoons milk, scalded
- 1 tablespoon raspberry liqueur
- 1/2 teaspoon vanilla extract
- 1/4 cup light whipping cream|whipping cream, whipped
- Combine rice, Granulated sugar|Sugar and milk in 2-quart saucepan.
- Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently.
- Remove from heat; stir in vanilla. Cool. Fold in whipped cream. Serve in dessert glasses.
- Top with vanilla Sauce; garnish with raspberries.
- Vanilla Sauce: Beat egg egg yolk|yolks with Granulated sugar|Sugar in large bowl until light; slowly whisk in milk.
- Transfer mixture to top of double boiler.
- Cook over hot water (over medium heat), stirring frequently, until thick, about 25 to 30 minutes.
- Remove from heat; stir in liqueur and vanilla. Cool.
- Fold in whipped cream. Chill until ready to serve.
This article uses material from the "Raspberry Rice Pudding with Vanilla Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
