Rice Pudding With Raspberry Sauce

Name: Rice Pudding With Raspberry Sauce
Ingredients: 2 cups water; 1 cup long grain rice; 3 cups milk; 3/4 to 1 cup sugar; 1 carton (8 ounces) frozen whipped topping, thawed; 2 packages (10 ounces each) frozen raspberries, thawed; 2 tablespoons cornstarch

7 ingredients

3 steps

Ingredients

2 cups water
1 cup long grain rice
3 cups milk
3/4 to 1 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (10 ounces each) frozen raspberries, thawed
2 tablespoons cornstarch

Directions

1

In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.
2

Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
3

Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.