Creamy Rice Pudding Layered With Berries

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READY IN: 3hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
  • Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
  • Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
  • Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
  • As the pudding chills, it will thicken.
  • After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
  • Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
  • To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
  • Add four to six berries, depending on size, to form a single layer.
  • Top with a few almonds.
  • Continue alternating rice and fruit and almonds until glass or cup is filled.
  • Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
  • Garnish with a sprig of mint when ready to serve.(Only use at the last minute because if placed in refrigerator for any amount of type, it will get all wilted.).
  • Enjoy!
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