Rice Pudding With Raspberry Sauce

1. 1

   In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.

2. 2

   Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.

3. 3

   Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.