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Rice Pudding with Raspberry Sauce

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Rice Pudding with Raspberry Sauce
  • Prep 30 min
  • Total 30 min
  • Servings 8
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Cozy up to a homemade old-fashioned dessert that's always a pleaser.
By Betty Crocker Kitchens
Updated Mar 2, 2016

Ingredients

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

Raspberry Sauce, if desired

  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 box (10 oz) frozen raspberries in syrup, thawed, undrained

Whipped Cream, if desired

  • 1 cup whipping cream
  • 2 tablespoons granulated or powdered sugar
  • 1 teaspoon vanilla

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Leftover cooked rice can be used in this recipe instead of cooking the rice. Use 1 1/2 cups cooked rice, and increase the bake time by about 5 minutes because the rice will be cold.

Nutrition

180 Calories, 3g Total Fat, 5g Protein, 33g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
120mg
5%
Potassium
210mg
6%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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