Raspberry Rice Pudding topped with Raspberries, sliced almonds, whipped cream, and basil in a bowl.
Raspberry Rice Pudding
Ingredients
- 1 cup cooked rice
- 2 tablespoons sugar
- 1 cup milk
- 1 teaspoon of vanilla extract
- ¼ cup sliced almonds
- ¼ cup whipped cream
- 1 cup fresh raspberries ( or other desired fruit )
Directions
- Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Cool.
- Fold in almonds and whipped cream.
- Alternate rice pudding and raspberries in parfait glasses or dessert dishes
