Rice Pudding with Raspberry Sauce

Serves 4 to 6

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For the Pudding:
1 pkg (8 oz.) cream cheese, softened
1 cup powdered confectioners sugar
1 cup whipping cream
1 tsp vanilla extract
3/4 tsp grated lemon zest
3/4 tsp lime zest
1/4 tsp salt
For the Sauce:
3/4 cup seedless raspberry jam
1 Tbsp orange flavored liqueur
Other Ingredients:
1 cup cooked Mahatma® White Rice, cooled
1 cup fresh raspberries
fresh mint leaves, for garnish

Cooking Directions

In large mixing bowl place cream cheese and confectioners' sugar.  Beat at high speed, scraping bowl, until smooth and creamy.  Add whipping cream, vanilla, lemon and lime zests and salt.  Continue beating, scraping bowl, until mixture is thick.  Stir in cooked and cooled rice.  Cover; refrigerate at least 2 hours.

Meanwhile, in small saucepan, place raspberry jam.  Heat over medium low heat, stirring frequently, until jam melts.  Remove from heat; stir in orange liqueur.  Cool slightly.

Serve in bottom of an individual 1 cup serving cup, place 1 tablespoon raspberry sauce.  Spoon 1/2 cup rice pudding on top of sauce.  Drizzle additional sauce over top of pudding and serve with 1 tablespoon raspberries.