Raspberry Rice Elegance

Description
Makes 8 servings

Ingredients

 * 2 cups ricotta or creamed cottage cheese
 * 3/4 cup half and half
 * 2 eggs
 * 1/2 cup plus 2 tablespoons sugar, divided
 * 1 1/2 teaspoons vanilla extract, divided
 * 1/2 teaspoon ground cinnamon
 * 2 cups cooked rice
 * 1 cup sour cream
 * 1/4 cup red currant jelly
 * 1 10-ounce package frozen red raspberries
 * 1 tablespoon cornstarch

Directions
Beat together cheese, half and half, eggs, 1/2 cup sugar, 1 teaspoon vanilla, and cinnamon. Stir in rice. Pour into buttered 10-inch pie plate*. Bake at 325 degrees 45 to 50 minutes, or until set.

Combine sour cream with remaining 2 tablespoons sugar and vanilla; spread over custard. Bake 5 minutes longer. Let cool. Refrigerate 3 hours or until chilled.

Melt jelly in saucepan. Combine cornstarch and 1 tablespoon water. Stir into jelly and cook, stirring frequently, until clear and thickened. Add berries, stirring gently. Cook over low heat until berries are thawed. Cover and chill. Serve sauce over wedges of pudding.