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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

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

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

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