Raspberry Rice PuddingSubmitted by: MOLLYROSE01
IntroductionDelicious scandinavian dessert! Delicious scandinavian dessert!
2 cups water
1 cup long grain rice
2.5 cups skim milk
3/4 cup sugar
1 (8 ounce) carton cool whip light, thawed
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons cornstarch
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.
Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.
Number of Servings: 20
Recipe submitted by SparkPeople user MOLLYROSE01.