Title: Red Raspberry Rice Pudding
Categories: Pudding Dessert
Yield: 6 Servings
| 1 | c | Uncooked, Long-Grain Rice |
| 3 | c | Milk |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | | Eggs; well-beaten |
| 1/2 | c | Heavy Cream; whipped |
| 1 | ts | Almond Extract |
| 2 | c | Fresh Raspberries |
Combine rice and milk in top of a double boiler. Cook rice until tender,
stirring occasionally. Add sugar and salt; combine well. Stir in eggs, mix
well and cook over medium heat 2 minutes. Remove from heat. Fold in whipped
cream, extract and raspberries. Pour into bowls and chill. Makes 6
servings.