Share the Love with Ruby Red Raspberry Rice Pudding

02/11/2011 - 3:57 PM

Still looking for the perfect way to show your love this Valentine's Day? Try incorporating Fair Trade Certified ingredients in a delicious dessert for your sweetheart. This recipe comes to us from Gina De Roma, author of “The Philosopher’s Spoon.” She was a finalist in the 2002 Pillsbury Bake-Off competition, and her recipes have been featured inThe Southern Living Cook-Off Cookbook, The Los Angeles Times Food Section and at her local Trader Joe's

Ruby Red Raspberry Rice Pudding


1 12-oz package of frozen organic raspberries

1 tablespoon butter

½ cup uncooked Alter Eco Fair Trade Certified Ruby Red Jasmine Rice

½ teaspoon Frontier Organic Fair Trade Certified Ground Ceylon Cinnamon

2½ cups whole milk

1 cup heavy cream

1 cup Wholesome Sweeteners Fair Trade Certified Organic Sugar, divided

½ teaspoon Frontier Organic Fair Trade Certified Vanilla Extract

1 3.5-oz bar Divine Fair Trade Certified 70% Dark Chocolate with Raspberries

Whipped cream, for garnish

Preparation Instructions:

Place frozen raspberries into a fine-mesh sieve set over a medium-sized glass or plastic bowl to thaw. After thawing, pour liquid that has drained from raspberries into a mea-suring cup. Replace sieve with berries back over bowl. Set aside. Heat butter in a sauté pan over medium-high heat. Add rice and cinnamon and sauté, stirring to coat rice (about one minute). Add enough water to reserved raspberry liquid to make 11/4 cups. Add this to the rice. Stir and bring to a boil. Reduce heat, cover and simmer until most of the liquid has been absorbed (about 30 min). Add 2 cups of the milk, increase heat to medium and cook until just boiling. Reduce heat and simmer, stirring often, until mixture is thickening (about 10 to 15 minutes). Increase heat to medium. Add cream, remaining ½ cup of the milk and half of the sugar. Continue cooking and stirring until thickened again (15 to 20 minutes). Remove from heat. Let cool slightly, stirring a few times, and pour into heatproof glass bowl or baking dish (it will thicken up as it chills). Place a piece of plastic wrap directly on the surface of the pudding. Cool to room temperature and then chill in refrigerator several hours or overnight.

Raspberry sauce: Push thawed raspberries through the sieve into bowl using the back of a spoon. Keep pushing and scraping until all raspberry puree is in bowl and nothing but seeds remain in the sieve. You should have about a scant 1 cup of puree. Stir remaining ½ cup of sugar and ½ teaspoon of vanilla into the puree. Stir well until sugar is dissolved. Cover and chill. Scoop chilled rice pudding into bowls or wine glasses. Top with raspberry puree, a dollop of whipped cream and Divine Chocolate Bar shavings. Serves 4.


02/11/2011 - 3:57 PM
02/11/2011 - 3:57 PM