Raspberry Rice Pudding
Updated Oct. 10, 2023
- Total Time
- 47 minutes
- Prep Time
- 20 minutes
- Cook Time
- 27 minutes
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Ingredients
- 1½cups long grain rice (not instant or converted)
- 5eggs
- 1cup heavy cream
- 1cup milk
- Pinch nutmeg
- â…“cup sugar
- ½pint fresh raspberries
- 1teaspoon vanilla
- 2tablespoons raspberry eau-de-vie (white raspberry brandy)
Nutritional analysis per serving (8 servings)
337 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 8 grams protein; 61 milligrams sodium
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.
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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 9½-inch oval dish 2½ 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.
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