Berry Rice Pudding

I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.

Makes about 6 servings
Hands-on-time: 10 minutes

Total preparation time: 10 minutes

1 1/2 cups cooked leftover long-grain white rice or my Simple Boiled Rice
1/2 cup ginger marmalade
1/2 cup heavy cream
2 teaspoons vanilla extract
1 pint blueberries, rinsed and dried

1 pint raspberries, rinsed and dried

Combine the rice, marmalade, 2 tablespoons of the cream, and the vanilla in a large bowl. Beat the remaining cream in a small bowl with an electric beater until soft peaks form. Stir the whipped cream into the rice mixture.

Reserve 8 large blueberries and 8 large raspberries. Gently stir the remaining berries into the rice mixture and transfer to a serving bowl. Garnish with the reserved berries and serve or cover and refrigerate until ready to serve.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.