Rice Pudding
with Raspberry Sauce

8 servings

 

• 4 cups 1% lowfat milk
• 3/4 cup long grain rice
• 1/4 cup sugar
• 1/4 cup apple cider or apple juice
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon almond extract
• 1/2 cup whipping cream
• 1 10 oz. package red raspberries, thawed
• 1/2 cup currant jelly
• 1 tablespoon cornstarch

In a heavy 2-quart saucepan combine milk, uncooked rice, and sugar; bring mixture to boiling. Reduce heat; cook, covered, over low heat for 25 to 30 minutes or until rice is tender, stirring occasionally. Stir in the apple cider, vanilla, and almond extract; cool to room temperature. Whip cream to soft peaks. Fold whipped cream into rice mixture. Cover and chill overnight.

For sauce, in a saucepan crush the raspberries. Stir in currant jelly and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Strain sauce; discard seeds. Cover the surface of the sauce with clear plastic wrap; cool to room temperature.

To serve, spoon rice pudding into sherbet dishes. Drizzle some of the raspberry sauce over each serving

Bon appetit!