Raspberry Rice Pudding with Vanilla Sauce

Description
Makes 4 servings

Ingredients

 * Pudding:
 * 1 cup cooked rice
 * 2 tablespoons Sugar
 * 1 cup milk
 * 1 teaspoon vanilla extract
 * 1/3 cup whipping cream, whipped
 * vanilla sauce
 * 1 cup fresh raspberries for garnish
 * vanilla Sauce:
 * 3 egg yolks
 * 1/2 cup Sugar
 * 1 cup plus 2 tablespoons milk, scalded
 * 1 tablespoon raspberry liqueur
 * 1/2 teaspoon vanilla extract
 * 1/4 cup whipping cream, whipped

Directions

 * 1) Combine rice, Sugar and milk in 2-quart saucepan.
 * 2) Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently.
 * 3) Remove from heat; stir in vanilla. Cool. Fold in whipped cream. Serve in dessert glasses.
 * 4) Top with vanilla Sauce; garnish with raspberries.
 * 5) Vanilla Sauce: Beat egg yolks with Sugar in large bowl until light; slowly whisk in milk.
 * 6) Transfer mixture to top of double boiler.
 * 7) Cook over hot water (over medium heat), stirring frequently, until thick, about 25 to 30 minutes.
 * 8) Remove from heat; stir in liqueur and vanilla. Cool.
 * 9) Fold in whipped cream. Chill until ready to serve.