Raspberry Rice Pudding

1. 1

   Cook rice in boiling water on top of the stove for 15 minutes.

2. 2

   Rinse with cold water and drain.

3. 3

   Whisk together eggs, cream, milk, nutmeg and sugar.

4. 4

   In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice.

5. 5

   Cover with plastic wrap.

6. 6

   Cook at 100 percent power for 5 minutes.

7. 7

   Stir together raspberries, vanilla and eau-de-vie.

8. 8

   Pierce plastic to release steam.

9. 9

   Uncover and stir custard until smooth.

10. 10

    Lightly stir in raspberries and flavorings.

11. 11

    Cover with microwave plastic wrap.

12. 12

    Cook at 100 percent power for 5 minutes.

13. 13

    Pierce plastic, uncover and cook 2 minutes longer.

14. 14

    If desired, brown under broiler.

No additional tips available.