Rice Pudding with Raspberry Sauce

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Rice Pudding with Raspberry Sauce- This old fashioned treat is made even better with the addition of a fresh raspberry sauce. So pretty, and oh so good!
Recipe for Rice Pudding with Raspberry Sauce

ALOHA!! My husband and I just returned from our wonderful relaxing vacation in Hawaii. When we left, temperatures here were just reaching the 70’s. We flew in today to temperatures in the 30’s and a layer of melting snow. As we flew into Utah, I could see the snow on the ground and man was I ticked! Enough already, I want spring!!

The weather in Kauai was a little rainy, but it was warm and wonderful. All I packed was sandals, capris, and shorts, so needless to say my toesies were freezing when we got off the plane!

Even though it’s darn cold here, it is still nice to be home. I missed my boys, and yes, I’ll admit that I did miss my blogging buddies. But just a little. I was in Hawaii after all!

This rice pudding recipe has nothing to do with Hawaii, or with being home. But the recipe was already typed up, and I’m tired, so I am going the easy route. Usually I just serve it with cinnamon sugar sprinkled on top, but with the raspberry sauce on top, it was to die for!! True comfort food, but low in fat, so you could serve it for breakfast. Am I right?

Old fashioned Rice Pudding is made even better with fresh raspberry sauce!

Okey dokey, here’s the rice pudding recipe I promised. Looking forward to “visiting” with all of ya this week!

Old Fashioned Rice Pudding with Raspberry Sauce

Rice Pudding with Raspberry Sauce

Yield: 8-10 servings

Rice Pudding with Raspberry Sauce

Rice Pudding with Raspberry Sauce
Rich and creamy rice pudding topped with a fresh raspberry sauce.
Cook Time 25 minutes
Total Time 25 minutes


  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1/8 tsp salt
  • 4-5 cups milk (depending on how thick you like it)
  • 2 Tbsp butter
  • 4 eggs, well beaten
  • 6 cups cooked rice
  • 2 tsp vanilla
  • 1 tsp almond extract (optional)
  • Raspberry Sauce:
  • 1 cup raspberries, fresh or frozen
  • 1/4 cup sugar


Combine sugar, cornstarch, and salt in large heavy saucepan. Slowly stir in milk, then add butter. Heat over medium heat, stirring constantly, till mixture starts to thicken.

Stir half of hot mixture into beaten eggs; return to pan. Add rice and cook till thick and bubbly, stirring constantly.

Remove from heat and add vanilla and almond extract. Serve with raspberry sauce.

For Raspberry Sauce: Mix together in small bowl and let sit for at least 30 minutes.


-Usually I make this with less sugar and serve it for breakfast. But sometimes you gotta live a little!


Here’s a few more tasty pudding recipes:

Creamy Rice Pudding
This rice pudding is rich and creamy, and perfect any time of day!

Toffee and Chocolate Rice Pudding
Homemade Butterscotch Pudding
Rich and creamy butterscotch pudding made from scratch


  1. Ooooh- this would be so good with cinnamon sugar sprinkled on top!

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