How to make it

  • Mix 4 tablespoons sugar with gelatin, nutmeg and salt in a large saucepan.
  • Slowly stir in 2 cups milk until smooth.
  • Add rice and raisins and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes, until rice is tender, stirring occasionally.
  • Beat egg yolks and remaining 1/2 cup milk together
  • Slowly add some of the hot rice mixture to egg yolk mixture, beating constantly
  • Pour this back into the saucepan and mix all well.
  • Refrigerate until cool and will mound when dropped from a spoon.
  • About 1 1/2 hours.
  • THEN:
  • Beat the egg whites until foamy, add remaining 2 Tablespoons sugar and beat until stiff peaks form
  • Fold into cooled rice mixture
  • Beat the heavy cream until soft peaks form then fold into rice mixture
  • Spoon pudding into 6 cup mold or bowl
  • Refrigerate for 6 hours, or until firmly set
  • Loosen pudding around edge and invert onto dessert platter
  • Serve with Raspberry Sauce
  • Thaw the raspberries and strain juice into small saucepan, reserving raspberries.
  • Stir in port, cornstarch, and salt until smooth.
  • Heat to boiling stirring constantly, boil one minute
  • Cool to room temperature
  • Stir in almond extract then fold in reserved raspberried

Reviews & Comments 3

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  • gwencampbell 9 years ago
    It's a great old fashioned recipe! Hope you like it!!
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    " It was excellent "
    momo_55grandma ate it and said...
    great rice and raisins my daughters favorite food {Thanks bunches}
    Was this review helpful? Yes Flag
    " It was excellent "
    canzi ate it and said...
    Come on now! You are teasing me with all this deliciousness. You know what would make this perfect? Coconut sprinkled on top! OMG heaven!!
    Was this review helpful? Yes Flag

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