Raspberry Rice Pudding
Updated October 9, 2023
- Total Time
- 47 minutes
- Prep Time
- 20 minutes
- Cook Time
- 27 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ cups long grain rice (not instant or converted)
5 eggs
1 cup heavy cream
1 cup milk
Pinch nutmeg
⅓ cup sugar
½ pint fresh raspberries
1 teaspoon vanilla
2 tablespoons raspberry eau-de-vie (white raspberry brandy)
Nutritional analysis per serving (6 to 8 servings)
41 grams carbs; 137 milligrams cholesterol; 337 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 2 grams fiber; 61 milligrams sodium; 8 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
- Step 2
Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 ½-inch oval dish 2 ½ inches deep, combine egg mixture and rice. Cover with plastic wrap. Cook at 100 percent power for 5 minutes. Stir together raspberries, vanilla and eau-de-vie.
- Step 3
Pierce plastic to release steam. Uncover and stir custard until smooth. Lightly stir in raspberries and flavorings. Cover with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer. If desired, brown under broiler.
Private Notes