Raspberry Rice Pudding

Directions

1. 1
   Cook rice in boiling water on top of the stove for 15 minutes.
2. 2
   Rinse with cold water and drain.
3. 3
   Whisk together eggs, cream, milk, nutmeg and sugar.
4. 4
   In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice.
5. 5
   Cover with plastic wrap.
6. 6
   Cook at 100 percent power for 5 minutes.
7. 7
   Stir together raspberries, vanilla and eau-de-vie.
8. 8
   Pierce plastic to release steam.
9. 9
   Uncover and stir custard until smooth.
10. 10
    Lightly stir in raspberries and flavorings.
11. 11
    Cover with microwave plastic wrap.
12. 12
    Cook at 100 percent power for 5 minutes.
13. 13
    Pierce plastic, uncover and cook 2 minutes longer.
14. 14
    If desired, brown under broiler.