Recipe - Red Raspberry Rice Pudding

1 cup Uncooked, longgrain rice
(recipe developed with
Mahatma)
3 cup Milk
One half cup Sugar
One half teaspoon Salt
2 Eggs, wellbeaten
One half cup Heavy (whipping) cream,
whipped
1 teaspoon Almond extract
2 cup Fresh raspberries

Combine rice and milk in top of a double boiler. Cook rice until tender,
stirring occasionally. Add sugar and salt; mix well. Stir in eggs, mix
well and cook over medium heat 2 minutes. Remove from heat. Fold in
whipped cream, extract and raspberries. Pour into bowl(s) and chill. Makes
6 servings. Source: Houston Chronicle, date unknown. MM: Lyn. From: Lyn
Ortiz Date: 16 Aug 96
Posted to MMRecipes Digest V3 #297

Date: Tue, 29 Oct 1996 19:05:49 0500

From: BobbieB1@aol.com