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