Rice Pudding

 

1/2

cup uncooked regular long-grain rice

1

cup water

2

eggs or 4 egg yolks

1/2

cup granulated sugar

1/2

cup raisins or chopped dried apricots

2 1/2

cups milk

1

teaspoon vanilla

1/4

teaspoon salt

Ground cinnamon or nutmeg

3

tablespoons granulated sugar

2

teaspoons cornstarch

1/3

cup water

1

box (10 oz) frozen raspberries in syrup, thawed, undrained

1

cup whipping cream

2

tablespoons granulated or powdered sugar

1

teaspoon vanilla

• 1 In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.
• 2 Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon.
• 3 Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle.
• 4 Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time.
• 5 Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form.
• 6 Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days.