Title: Red Raspberry Rice Pudding
Categories: Desserts, Fruits, Rice
Yield: 6 Servings

1 c Uncooked, long-grain rice
-(recipe developed with
-Mahatma)
3 c Milk
1/2 c Sugar
1/2 ts Salt
2 Eggs, well-beaten
1/2 c Heavy (whipping) cream,
-whipped
1 ts Almond extract
2 c Fresh raspberries

Combine rice and milk in top of a double boiler. Cook rice until tender,
stirring occasionally. Add sugar and salt; mix well. Stir in eggs, mix
well and cook over medium heat 2 minutes. Remove from heat. Fold in
whipped cream, extract and raspberries. Pour into bowl(s) and chill. Makes
6 servings. Source: Houston Chronicle, date unknown. MM: Lyn. From: Lyn
Ortiz Date: 16 Aug 96
Posted to MM-Recipes Digest V3 #297

Date: Tue, 29 Oct 1996 19:05:49 -0500

From: BobbieB1@aol.com