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Rice Pudding with Raspberry Sauce

A creamy rice pudding served with a tangy raspberry sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Rice Pudding
  • 1 cup rice short-grain or medium-grain
  • 4 cups milk whole milk recommended
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter
Raspberry Sauce
  • 2 cups raspberries fresh or frozen
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Method
 

Prepare Rice Pudding
  1. In a saucepan, combine rice, milk, sugar, and salt. Bring to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring frequently, until rice is tender and mixture is thickened, about 20-25 minutes.
  3. Remove from heat and stir in vanilla and butter. Let cool slightly.
Make Raspberry Sauce
  1. In another saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and sauce thickens, about 10 minutes.
  2. Strain the sauce through a fine mesh sieve to remove seeds, if desired.
Serve
  1. Spoon rice pudding into bowls and drizzle with raspberry sauce.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

For a richer flavor, use half-and-half instead of milk in the pudding.

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