Rice Pudding With Raspberry Sauce
Creamy rice pudding paired with luscious raspberry sauce offers a delightful dessert experience, perfect for gatherings or a comforting treat for rice pudding lovers.
Ingredients
Instructions
- Heat sugar, water, gelatin, and salt in a 2-quart saucepan, stirring constantly, until gelatin is dissolved, about 1 minute.
- Stir in milk, cooked rice, and vanilla.
- Place the saucepan in a bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes.
- Beat whipping cream in a chilled bowl until stiff.
- Fold whipped cream into the rice mixture.
- Pour the mixture into an ungreased 6-cup mold or serving bowl.
- Cover and refrigerate until firm, about 3 hours.
- Unmold by dipping briefly in warm water and loosening the edge with a spatula; invert on a serving plate.
- Serve with raspberry sauce.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with coconut milk or almond milk. If you prefer a sweeter pudding, increase the sugar to 3/4 cup. Make sure to stir the mixture constantly while heating to prevent it from sticking to the pan, and use a chilled bowl for whipping cream to achieve the best results. For a twist, consider adding spices like cinnamon or nutmeg.
Serving Suggestions
This rice pudding pairs beautifully with raspberry sauce for a delightful contrast in flavor. You can also top it with fresh berries, a sprinkle of cinnamon, or a drizzle of honey for added sweetness. Consider serving it alongside Fabulous Funnel Cakes or a rich chocolate dessert for a more indulgent spread at your next gathering.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave, adding a splash of milk to restore creaminess. Avoid reheating too quickly to maintain the texture, and serve it chilled or slightly warm, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pudding With Raspberry Sauce contains roughly 521 calories, with 3g protein, 27g carbohydrates, and 24g fat. It is an excellent source of vitamin A (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1254mg per serving (55% 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 instant rice instead of cooked rice?
Using instant rice is not recommended as it may not provide the same texture and flavor. Stick to fully cooked rice for the best result. If you're short on time, you can use leftover rice, ensuring it’s cold for the best consistency when mixed with the other ingredients.
How can I make this recipe dairy-free?
To make this rice pudding dairy-free, substitute the milk with a non-dairy milk like almond or coconut milk. Also, use coconut cream in place of whipping cream for a rich texture. Adjust the sweetness to taste, as some non-dairy milks can be sweeter than regular milk.
What can I serve with rice pudding?
Rice pudding is versatile and pairs well with various toppings. Besides raspberry sauce, try serving it with a fruit compote or caramel sauce. It also complements a variety of desserts, making it a delightful addition to a dessert table featuring treats like Mary B'S Cheese Cupcakes or Waffle Brownies.
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).