RASPBERRY RICE PUDDING

Raspberry Rice Pudding image

Provided by Barbara Kafka

Categories dessert

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 9

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Ingredients

1 1/2 cups long grain rice (not instant or converted)
5 eggs
1 cup heavy cream
1 cup milk
Pinch nutmeg
1/3 cup sugar
1/2 pint fresh raspberries
1 teaspoon vanilla
2 tablespoons raspberry eau-de-vie (white raspberry brandy)

Steps:

Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 1/2-inch oval dish 2 1/2 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.
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.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 65 milligrams, Sugar 12 grams, TransFat 0 grams