Raspberry-Rice Salad
A creamy, fruity rice salad featuring fresh raspberries and whipped cream, perfect for summer gatherings or light dessert options that appeal to all ages.
Ingredients
Instructions
- Add milk and sugar to the rice and cook slowly for approximately 25 minutes until the milk is absorbed.
- Cool the rice mixture completely.
- Stir in the whipped cream until well combined.
- Drain the raspberries, reserving the juice.
- Mix cornstarch into the raspberry juice and heat until smooth.
- Add the raspberries to the sauce and cook for an additional 3 minutes.
- Allow the raspberry mixture to cool.
- Top the rice mixture with the raspberry sauce before serving.
Tips & Substitutions
For a creamier texture, consider using coconut milk instead of regular milk. If you want to reduce sugar, substitute with a natural sweetener like honey or agave syrup. Make sure to keep an eye on the rice while cooking; stirring occasionally can help prevent sticking. Using fresh raspberries when in season will enhance the flavor of the sauce.
Serving Suggestions
Serve the Raspberry-Rice Salad chilled for a refreshing dessert or as a sweet side dish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a unique twist, try serving it alongside Gloria'S Sweet Potato Casserole; it balances the flavors perfectly.
Storage & Reheating
Store any leftover Raspberry-Rice Salad in an airtight container in the refrigerator for up to three days. To reheat, gently warm the rice mixture in the microwave, adding a splash of milk to maintain creaminess, and heat the raspberry sauce separately until warm before drizzling on top.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry-Rice Salad contains roughly 970 calories, with 18g protein, 199g carbohydrates, and 12g fat. It is an excellent source of vitamin C (74% of the Daily Value), iron (48% of the Daily Value), and protein (37% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1107mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used in place of frozen ones. Just ensure they are ripe for the best flavor. You'll need to adjust the cooking time slightly as fresh raspberries may break down faster when heated.
Is there a way to make this recipe vegan?
Absolutely! Substitute the milk with almond or oat milk, use a plant-based cream alternative for the whipping cream, and replace the sugar with coconut sugar or maple syrup to keep it vegan-friendly.
Can I prepare this salad ahead of time?
Yes, you can prepare the rice mixture and raspberry sauce a day in advance. Store them separately in the refrigerator and combine just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).