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Hearty Rice Pudding

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Hearty Rice Pudding

Author: Cookie

Time:

N/A

Difficulty:

N/A

Serving Size:

8 servings

Ingredients:

3 cups fat free milk
1/2 cup uncooked brown rice
1/4 cup + 1 tsp. packed light brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground cinnamon
2 large eggs
1 cup raspberries
Mint sprigs for garnish (optional)

Instructions:

In a medium saucepan, mix the milk, rice, 1/4 cup of the sugar, the vanilla, salt, and cinnamon.
Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for 1 1/2 hours.
Remove from heat and let cool for 5 minutes.
In a small bowl, lightly beat the eggs with a fork.
Stir about 1/2 cup of the rice mixture into the eggs.
Gradually stir the egg mixture into the saucepan.
Place over medium-low heat and cook, stirring constantly, for 5 minutes, or until thickened.
Remove from the heat and cool for 10 minutes.
Pour into a serving bowl and cover the surface with plastic wrap.
Refrigerate until cold.
In a blender, process 1/2 cup of the raspberries until smooth.
If desired, place in a sieve over a bowl and strain to remove the seeds.
Stir in the remaining 1 tsp. sugar.
Cover and refrigerate.
To serve, spoon the pudding into dessert dishes, drizzle with the raspberry sauce, and top with the remaining 1/2 cup raspberries.
Garnish with the mint (if using).

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