Monday, September 17, 2012

Raspberry Rice Pudding

This recipe is quick, simple and tasty. I actually adapted it from a recipe in an old Taste of Home issue.
Makes approximately 6-8 servings

1 1/2 cups whipping cream
1/4 cup sugar
3/4 tsp. vanilla extract
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam

1. In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form.
2. Stir in the cooked and cooled rice and jam.
3. Chill until serving.

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