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Raspberry Rice Pudding


Course : Puddings
Serves: 4
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Ingredients:


1 cup cooked rice

2 tablespoons sugar

1 cup milk

1 teaspoon vanilla extract

1/4 cup sliced almonds -- toasted

1/3 cup whipping cream -- whipped

1 cup fresh raspberries*

1/4 cup whipped cream for garnish -- (optional)

1/4 cup sliced almonds for garnish -- (optional)
 

Preparation / Directions:


Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Cool. Fold in almonds and whipped cream. Alternate rice pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired.

 

Nutritional Information:

246 Calories (kcal); 14g Total Fat; (51% calories from fat); 6g Protein; 25g Carbohydrate; 35mg Cholesterol; 39mg Sodium

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