Cinnamon Spice-Scented Raspberry Rice Pudding

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Cinnamon Spice-Scented Raspberry Rice Pudding

 

1 cup uncooked white rice (not instant rice)

4 cups milk (can use 1% or 2% if desired)

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon or use more

1/2 teaspoon salt

1/2 pint fresh raspberries

 

Heat oven to 325 degrees.

Rinse rice well. In a saucepan, combine rice, milk, sugar, vanilla extract,

cinnamon and salt. heat to simmer, and simmer uncovered for 5 minutes. Turn

mixture into a shallow 2 quart baking dish, which has been sprayed with nonstick

cooking spray. Cover with aluminum foil, and bake until rice has absorbed most

of the liquid, about 35 to 40 minutes.

Remove aluminum foil and fold in raspberries. Serve warm with cream, if desired.

Yields about 5 cups.