• 10servings
  • 40minutes
  • 210calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 cup long grain rice

  3. 3 cups milk

  4. 3/4 to 1 cup sugar

  5. 1 carton (8 ounces) frozen whipped topping, thawed

  6. 2 packages (10 ounces each) frozen raspberries, thawed

  7. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  1. Raspberry Rice Pudding Recipe photo by Taste of Home In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.

  2. Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.

  3. Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving. Yield: 10-12 servings.


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