May 06, 2014

RASPBERRY RICE PUDDING

Ingredients:
Raspberries - 1 1/2 cups
Long grain Rice - 1 cup
Salted water - 2 1/2 cups
Milk - 3 cups
Sugar - 1 cup
Vanilla essence - 1 tsp
Nutmeg - 1/2 tsp

Method:

  • Wash and cook rice in sated water till done. 
  • Add milk, half of sugar, vanilla and nutmeg, bring to boil.
  • Mix rice well and cover the pan. Cook 30-35 minutes over low heat, stir 2 to 3 times.
  • transfer cooked rice to 2 litre souffle mold, refrigerate to cool.
  • Meanwhile, place raspberries and remaining sugar in small sauce pan. Partially cover and cook 4-5 minutes.
  • Puree in food processor and spread over rice pudding.
  • Serve.
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