Creamed Rice With Rhubarb And Raspberries

1. 1

   Bring milk and 3/4 cup sugar to a boil in a medium saucepan. Stir in rice. Reduce heat and simmer, covered, for 50 mins, stirring occasionally. Remove lid and simmer for 10 mins, or until rice is creamy and thickened.

2. 2

   Meanwhile, combine rhubarb and remaining sugar in a large saucepan. Cook over low heat, stirring, for 10 mins, or until rhubarb is tender.

3. 3

   Layer creamed rice and stewed rhubarb in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.