Dessert Recipes
Cinnamon-Scented Raspberry Rice Pudding
Yield: 6 servings
Ingredients
- 1 cup uncooked Texmati or Basmati rice
- 4 cups milk (can use 1% or 2% if desired)
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 pint fresh raspberries
Instructions
- Heat oven to 325 degrees F.
- Rinse rice well.
- In a saucepan, combine rice, milk, sugar, vanilla extract, cinnamon and salt. heat to simmer, and simmer uncovered for 5 minutes.
- Turn mixture into a shallow 2 quart baking dish, which has been sprayed with nonstick cooking spray. Cover with aluminum foil, and bake until rice has absorbed most of the liquid, about 35 to 40 minutes.
- Remove aluminum foil and fold in raspberries.
- Serve warm with cream, if desired.