Total Calories: 666
1. In a medium saucepan, bring 1/4 cup water to a simmer over low heat. Add the cooked rice and cover. Simmer until the rice is very soft, about 10 minutes. Drain, if necessary, and cool completely.
2. In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, sugar, and vanilla until stiff.
3. Add the rice and raspberry preserves to the bowl and fold until combined. Cover and chill for at least 1 hour.
4. Spoon into dessert bowls and sprinkle with the raspberries.
TO MAKE AHEAD: This pudding is best eaten right after it is made but will keep, covered without the berries, in the refrigerator overnight.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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