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Imperial Rice Pudding



  • Scant 1/2 cup white rice
  • 2 1/4 cups milk
  • 1 envelope gelatine
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup whipping cream
  • 2 cups raspberries (fresh or frozen, thawed and well drained)


  1. Cook the rice in the milk for 20 minutes over medium heat. Remove from heat and fluff with a fork.
  2. While the rice is cooking, soak gelatine in water.
  3. To the cooked rice add 2 tablespoons of the sugar, 1 teaspoon of the vanilla extract and the salt. Add softened gelatine.
  4. Refrigerate, fluffing occasionally with a fork.
  5. Whip cream until stiff, adding remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla extract.
  6. When rice is cool, but not set firmly, stir in whipped cream. Layer into a mold with fresh raspberries.
  7. Refrigerate for at least 4 hours, until set.
  8. Unmold before serving and additional raspberries or raspberry syrup, if desired.


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