Want to make this recipe even more decadent? Drizzle on a little chocolate sauce over the top.
Prep Time: 5 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 15 minutes
Yield: 8 servings
- 1 cup arborio rice
- 2 cups water
- 4-1/2 cups whole milk)
- 1/2 tsp. salt
- 1/2 cup sugar
- 2 Tbsp. butter
- Raspberry Topping:
- 1-1/2 cups fresh raspberries, divided
- 1/4 cup water
- 1/4 cup sugar
- 1 Tbsp. cornstarch
- Place rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.
- Add the milk, salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 30-40 minutes.
- Stir in the butter until melted, and set the rice pudding aside while you prepare the topping. If you're planning to serve the rice pudding later, place the rice pudding in a bowl, and lay a sheet of plastic wrap over the top, so that a skin doesn't form. Refrigerate until ready to serve.
- Make the raspberry topping: Set aside a few raspberries for garnish. Place the remaining raspberries, water, sugar and cornstarch in a small saucepan over medium-low heat. Stir constantly until the sauce starts to bubble and thicken.
- To make raspberry rice pudding parfaits: Place a few tablespoons of rice pudding (it can be warm or cold) in the bottom of a parfait glass. Top with a few tablespoons of raspberry sauce. Repeat layers, ending with sauce. Garnish with fresh raspberries.