Raspberry Rice Pudding

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Preparation info

  • Makes:


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Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

On days when I am more in need of comfort than of sustenance, I’ll eat starch on starch: a large bowl of capellini noodles tossed with butter and then two to three helpings of this dessert. Sometimes I even have just this for dinner!

Rice pudding made the traditional way is loaded with fat and can take up to an hour to cook. My version, though, is done in half the time and, while rich tasting, is light and not too caloric.


  • 1 cup white short-grain or Texmati long-grain rice
  • cups water
  • ½ pint raspberries or strawberries
  • ⅓ to ½ cup sugar (depending on how sweet you like dessert)
  • ½ cup evaporated skim milk


  1. Place the rice and the water in a small saucepan. Bring the liquid to a boil over low heat, then simmer covered until the rice is tender, about 18 minutes.
  2. Meanwhile rinse and dry the berries. Hull and cut up the strawberries to raspberry size, if using.
  3. When the rice is tender, stir in the sugar and evaporated milk. Simmer covered until the rice is mushy and the mixture tastes rich, 5 to 10 minutes.
  4. Remove the pan from the heat and fold in the berries. Spoon the pudding into 4 dessert bowls and let sit at room temperature until dessert time, up to 3 hours.


  • Dissolve 2 teaspoons instant coffee in the milk before adding it to the rice. Omit the berries.
  • Or dissolve 1 tablespoon unsweetened cocoa powder in the milk before simmering. Keep the berries in.

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