Raspberry Rice Pudding

Ingredients

• 1 ½ cups long grain rice (not instant or converted)
• 5 eggs
• 1 cup heavy cream
• 1 cup milk
• Pinch nutmeg
• ⅓ cup sugar
• ½ pint fresh raspberries
• 1 teaspoon vanilla
• 2 tablespoons raspberry eau-de-vie (white raspberry brandy)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    447 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 10 grams protein; 213 milligrams cholesterol; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Cook rice in boiling water on top of the stove for 15 minutes. Rinse with cold water and drain.
2. Whisk together eggs, cream, milk, nutmeg and sugar. In a 9 1/2-inch oval dish 2 1/2 inches deep, combine egg mixture and rice. Cover with plastic wrap. Cook at 100 percent power for 5 minutes. Stir together raspberries, vanilla and eau-de-vie.
3. Pierce plastic to release steam. Uncover and stir custard until smooth. Lightly stir in raspberries and flavorings. Cover with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer. If desired, brown under broiler.