3 cups milk
1 cup uncooked,
long grain rice
¾
cup sugar
2 large eggs,
beaten
¾
cup heavy cream whipped
1 teaspoon
vanilla
2 cups fresh raspberries
Combine milk and rice in the top of double boiler. Cook until tender, stirring frequently. Remove from heat and whisk in sugar and
eggs. Cook over medium heat until
pudding thickens, about 3 minutes.
Remove from heat and fold in whipped cream, vanilla and
raspberries. Refrigerate before
serving.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist