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Raspberry Rice Elegance recipe

Wedges of rich, creamy rice custard, witha sour cream topping, is served with a refreshing raspberry sauce.

Recipe: Raspberry Rice Elegance

2 cups ricotta or creamed cottagecheese
3/4 cup half-and-half or light cream
2 large eggs
1/2 cup plus 2 tablespoons granulated sugar – divideduse
1 1/2 teaspoons vanilla extract – divided use
1/2 teaspoon ground cinnamon
2 cups cooked rice
1 cup sour cream
1/4 cup red currant jelly
1 (10-ounce) package frozen red raspberries
1 tablespoon cornstarch

  • Beat together cheese, half-and-half, eggs,1/2 cup sugar, 1 teaspoon vanilla, and cinnamon. Stir in rice.Pour into buttered 10-inch pie plate.
  • Bake at 325°F (160°F) for 45 to50 minutes, or until set.
  • Combine sour cream with remaining 2 tablespoonssugar and vanilla; spread over custard.
  • Bake 5 minutes longer. Let cool. Refrigerate3 hours or until chilled.
  • Melt jelly in saucepan. Combine cornstarchand 1 tablespoon water. Stir into jelly and cook, stirring frequently,until clear and thickened. Add berries, stirring gently. Cookover low heat until berries are thawed. Cover and chill.
  • Serve sauce over wedges of pudding.

    Makes 8 servings.

    Recipe provided courtesy of the USA RiceFederation.


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