Raspberry Rice Pudding from The Home Cooked Gourmet
This recipe is quick, simple and tasty. I actually adapted it from a recipe in an old Taste of Home issue.
Makes approximately 6-8 servings
1 1/2 cups whipping cream
1/4 cup sugar
3/4 tsp. vanilla extract
1 1/2 cups cold cooked rice
1/3 cup seedless raspberry jam
1. In a mixing bowl, beat the cream, sugar and vanilla until soft peaks form.
2. Stir in the cooked and cooled rice and jam.
3. Chill until serving.
For more recipes, please visit: http://homecookedgourmet.blogspot.com/
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