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Creamed Rice with Raspberry Sauce




Source of Recipe


Southern Living Magazine


Recipe Introduction


Notes: If you don't like raspberries, they can be substituted with strawberries, or any berry that, when thawed, will create juice to make the sauce with.



List of Ingredients




1 cup long-grain rice
2 cups water
1/2 teaspoon salt
1/2 cup sugar
4 cups whole milk

RASPBERRY SAUCE
1 10 oz package frozen raspberries, thawed
water
1/2 cup sugar
2 tablespoons cornstarch


Recipe



1. *For Rice
Combine rice, water, salt, and sugar in a large saucepan. Bring to boiling; reduce heat. Cover and simmer about 15 minutes, or until liquid is absorbed. Add milk. Cook, uncovered, on low heat, stirring occasionally, until most of the milk is absorbed and the rice is creamy, about 1½ hours. Let cool about 1 hour to serve warm, or chill and reheat.

2. * To Reheat
In a microwave oven, place rice mixture in a covered microwave-safe casserole. Cook, covered, on 100% power (high) 5 to 7 minutes, or until heated thoroughly, stirring once. If rice mixture has become thick, add milk to get the desired consistency. To reheat on top of stove, place rice mixture in a heavy saucepan. Cook over medium heat about 10 minutes, or until heated through, stirring frequently, adding milk if necessary to thin to desired consistency.

3. * For Raspberry Sauce
Drain raspberries, reserving syrup. Set raspberries aside. Add enough water to the raspberry syrup to equal 1½ cups. Combine sugar and cornstarch in a medium saucepan; stir in raspberry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Let cool 30 minutes. Stir in raspberries. Serve over rice.