Blue Velvet Rice Pudding with Raspberry Sauce

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Blue Velvet Rice Pudding with Raspberry Sauce

Yield 10

Author Laura McIntosh

Ingredients

Pudding

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1 Tspn Lemon Zest
• 1/2 Stick Cinnamon
• 2 Each Cloves
• 1/2 Cup Blueberries
• 1/2 Cup Heavy Cream
• 1/2 Cup Coconut Cream
• 1 Oz Butter
• 4 Oz Sugar

Sauce

• 8 Oz Raspberries
• 2 Oz Sugar
• 4 Oz Water
• Powdered Cinnamon, for garnish

Instructions

Pudding

1. Add water, rice, lemon zest, cinnamon, cloves and blueberries to a medium-sized pot. Cook until rice is tender and water has reduced (you may adjust the water as it evaporates.) Add the cream, coconut cream, butter and sugar. Mix and cook until evenly incorporated.

Sauce

1. In a sauté pan, add the raspberries, sugar and water and reduce until the sauce reaches a syrupy consistency. Strain if desired.
2. Serve warm in individual bowls and add the sauce in the center. Sprinkle with powdered cinnamon.

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