Tuesday, March 4, 2008

Raspberry Rice Pudding

My favorite rice pudding ever...I garnish mine with a little shaved dark chocolate...YUM!!

8 cups half and half
4 cups cooked medium grain rice (I like Watermaid best)
2 cups granulated sugar
1/2 tsp. salt
2 eggs
2 tsp. pure vanilla extract
1 tsp. pure almond extract
2 cups fresh or frozen raspberries (I like the frozen b/c of the juices-but garnish with fresh)

Pour 7 cups of the half and half as well as the cooked rice, sugar, and salt in to 4-quart stock pot. Stir at medium heat with a wooden spoon constantly until the mixture thickens (it should take about 45-55 minutes). After the mixture has thickened turn off the heat.

Ina separate bowl add 2 eggs that have been whipped with a fork and acclimated to room temperature. Slowly add a tablespoon at a time of the thickened pudding to the eggs while whisking to bring the eggs to the pudding temperature. Add the eggs to the pudding and fully incorporate.

Then add the final cup of half and half, the vanilla and raspberries to the mixture.

Transfer the pudding to a large bowl. Cover pudding immediately with saran wrap to prevent a skin and serve warm or cold.

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