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

 * 1) Beat together Cheese, half and half, eggs, 1/2 cup Sugar, 1 teaspoon vanilla, and cinnamon.
 * 2) Stir in rice.
 * 3) Pour into buttered 10-inch pie plate*.
 * 4) Bake at 325 degrees 45 to 50 minutes, or until set.
 * 5) Combine sour cream with remaining 2 tablespoons Sugar and vanilla;
 * 6) Spread over custard. Bake 5 minutes longer. Let cool.
 * 7) Refrigerate 3 hours or until chilled.
 * 8) Melt jelly in saucepan. Combine cornstarch and 1 tablespoon water.
 * 9) Stir into jelly and cook, stirring frequently, until clear and thickened.
 * 10) Add Berries, stirring gently.
 * 11) Cook over low heat until Berries are thawed.
 * 12) Cover and chill. Serve sauce over wedges of pudding.