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Rice Pudding with Raspberry Sauce

A creamy rice pudding topped with a tangy raspberry sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Rice Pudding
  • 1 cup rice short-grain or arborio
  • 4 cups milk whole milk preferred
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon butter optional
Raspberry Sauce
  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Method
 

Prepare Rice Pudding
  1. In a saucepan, combine rice, milk, sugar, and salt. Bring to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring frequently, until rice is tender and mixture is creamy, about 20-25 minutes.
  3. Stir in vanilla extract and butter, if using. Remove from heat and let cool slightly.
Make Raspberry Sauce
  1. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and sauce thickens, about 10 minutes.
  2. Strain the sauce through a fine mesh sieve to remove seeds, if desired.
Serve
  1. Spoon rice pudding into serving bowls and top with raspberry sauce.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 45g (15%) Protein: 6g (12%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0g Monounsaturated Fat: 3g Trans Fat: 0g Cholesterol: 15mg (5%) Sodium: 150mg (7%) Potassium: 200mg (6%) Fiber: 1g (4%) Sugar: 20g (40%) Vitamin A: 200IU (4%) Vitamin C: 10mg (12%) Calcium: 150mg (15%) Iron: 1mg (6%)
Keywords: dessert recipe, raspberry sauce, rice pudding

Notes

This dessert can be served warm or cold, and the raspberry sauce can be made ahead of time.

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