Directions:
- In a large saucepan, bring water to a boil. stir in rice. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in milk and sugar. Cook 20-30 minutes longer or until rice is tender and mixture is thick and creamy. Remove from the heat; cool. Fold in whipped topping. Chill.
- Drain raspberries, reserving juice. In a small saucepan, combine the cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in raspberries. Remove from the heat; cool.
- Spoon the rice pudding into individual dishes; top with the raspberry mixture. Cover and refrigerate until serving. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.61 Kcal (350 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 32.26mg | 1% | |
| Potassium | 121.41mg | 3% | |
| Total Carbs | 18.61g | 6% | |
| Sugars | 16.68g | 67% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 59.65 Kcal (250 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 0% | |
| Sodium | 23.01mg | 1% | |
| Potassium | 86.62mg | 3% | |
| Total Carbs | 13.27g | 6% | |
| Sugars | 11.9g | 67% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 1.61g | 5% | |
| Vitamin C | 0.7mg | 2% | |
| Calcium | 68.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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