Creamed rice with rhubarb and raspberries

Creamy and sweet rice pudding mixed with the bright tartness of tender rhubarb and fresh berries make this simple summer dessert a winner.
creamed rice with rhubarb and raspberries



1.Combine milk and sugar in a medium saucepan; bring to the boil. Stir in rice and reduce heat. Simmer with saucepan lid on for 50 minutes, stirring occasionally with a wooden spoon. Uncover and simmer 10 minutes or until rice is creamy and thickened.
2.Meanwhile, combine rhubarb and extra sugar in a large saucepan. Cook, stirring, over low heat, about 10 minutes or until rhubarb is tender.
3.Layer creamed rice and rhubarb mixture in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.

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