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Red raspberry rice pudding

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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

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