Rice Pudding with Raspberry Sauce

Kara

Rich and creamy rice pudding topped with a fresh raspberry sauce.

5 from 1 vote

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Cook Time 25

Total Time 25

Course Dessert: Misc.

Cuisine American

Servings servings (1 cup each)

Calories 411 kcal

Ingredients

1 cup sugar
2 Tbsp cornstarch
⅛ tsp salt
4 cups milk more if you want a thinner pudding
1 Tbsp butter
4 eggs well beaten
6 cups cooked white rice
2 tsp vanilla
1 tsp almond extract optional

Raspberry Sauce:

1 cup raspberries fresh or frozen
¼ cup sugar

Instructions

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.

Notes

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

Nutrition

Serving: 1gCalories: 411kcalCarbohydrates: 74gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 100mgSodium: 127mgPotassium: 281mgFiber: 1gSugar: 38gVitamin A: 365IUVitamin C: 4mgCalcium: 179mgIron: 1mg

Keyword rice pudding with raspberry sauce

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