DESSERT PUDDINGS: This is just another version of the basic rice puddding, with pureed fruit added for additional flavour.

RASPBERRY RICE PUDDING:

 

 

 

 

1 cup long grain rice                                       

2 ½ cups water

3 cups milk                                                     

1 cup sugar

1 tsp. vanilla                                                   

½ tsp. nutmeg

1 ½ cups raspberries (or strawberries) 

whipped cream, optional

 

 

 

Wash and drain rice and add it into a covered saucepan with the water. Bring water to a boil, reduce heat to medium-low and simmer rice for about 20 minutes, or until rice is soft and cooked. Add in milk, vanilla, nutmeg and ½ cup sugar, or to taste. Bring to a boil and simmer for 30 to 35 minutes, stirring a few times. Remove from heat and pour mixture into a serving bowl. Alternately, bake rice in a preheated 350 degrees F oven for 1 hour or until liquid is absorbed.

 

In a small saucepan, cook raspberries with ½ cup sugar 4 to 5 minutes over medium heat. Transfer to blender to puree.

 

Add 1 tbsp. raspberry puree to rice pudding to serve hot or cold. If cold pudding is desired, serve it with whipped cream.