Rice Pudding With Raspberry Rhubarb Sauce
|Rhubarb||8 Ounce, thinly sliced|
|Frozen raspberries in syrup||20 Ounce, thawed (1 Package)|
|Low fat milk||4 Cup (64 tbs)|
|Regular long grain rice||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Prepare raspberry rhubarb sauce: In 3 quart saucepan, heat rhubarb and 1/4 cup water to boiling over high heat.
Reduce heat to low; simmer 5 to 10 minutes, until rhubarb is tender.
Stir in raspberries in syrup and 2 tablespoons sugar.
Transfer sauce to bowl; refrigerate until ready to serve.
Meanwhile, in 5 quart Dutch oven, heat milk, rice, salt, and remaining 1/4 cup sugar to boiling over medium high heat.
Reduce heat to low and simmer, stirring occasionally, 40 to 50 minutes, until mixture is thick and rice is tender.
Remove Dutch oven from heat and stir in vanilla.
Transfer pudding to shallow bowl; cover surface with plastic wrap to prevent skin from forming.
Refrigerate until cold, about 1/2 hours.