rice pudding with raspberries and jam

Rice pudding was something I always thought was only for a "mature" generation.

And then I went to Pudding on the Rice.

Basically, a local, gourmet '31 Flavors' of rice pudding.

I had only ever known rice pudding with raisins.  

And if you're not a fan of raisins (like me) then why bother?  

It's like thinking the only cookie ever made is oatmeal raisin!

Once I tried the rich, custardy, chewy dessert, I was hooked.

My favorite at Pudding on the Rice was a raspberry confection.

So, a few weeks later I made my own version.

Rice pudding is a classic- like mac n' cheese, in dessert form.

If you've never tried (or wanted to) give this one a spin.

I also wanted to share with you our cute new pink bowls I picked up on our IKEA shopping trip this week.  They reminded me of French latte bowls.

Go ahead, don't be shy.
Try this classic.

I hope you enjoy this dessert as much as I do!

Rice Pudding with Raspberries and Jam

3/4 cup of uncooked white rice (I used pearl)

1 1/2 cup water

2 cups of 2% milk, divided

1/3 cup sugar

1/4 tsp salt

1 egg, beaten

1 T butter

1/2 tsp vanilla extract

Raspberries (fresh are best)

1 T. raspberry jam per serving

****

Bring water to a boil in a medium saucepan.
Add rice, stir.  Reduce heat, cover and simmer for 20 minutes.

Once rice is done cooking, combine the cooked rice, 1 1/2 cup milk, sugar and salt.

Cook over medium heat until thick and creamy, 15-20 minutes.

Stir in remaining 1/2 cup milk, and slowly (a little at a time) pour in the beaten egg.
Cook 2 minutes more, stirring constantly.

Remove from heat and stir in butter and vanilla.

You can serve it warm, but I prefer it chilled.
Put in the refrigerator for at least an hour before serving.
Top with jam and fresh raspberries.

Sharing with:
Tuesday's Treasures