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Tropical Rice Pudding with Raspberry Sauce



– 1 cup uncooked medium grain rice – 1 2/3 cups water – 12 ounces fresh or frozen (thawed) raspberries – 1 - 2 tablespoons granulated sugar – 3 cups nonfat Real California milk – 3/4 cup unsweetened coconut milk – 1/4 cup firmly packed brown sugar – 1 tablespoon instant tapioca – 1 teaspoon grated lemon zest – 1 egg, beaten – 2 teaspoons vanilla extract
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In top of doubleboiler, combine rice and water; bring to boil over direct heat, stirring twice. Cover and reduce heat to low; cook 20 minutes or until tender. Meanwhile, puree raspberries in food processor or blender; strain to remove seeds. Stir in granulated sugar; set aside. Bring 2-inches water to boil in bottom of doubleboiler. Stir milk, coconut milk, brown sugar, tapioca and lemon zest into rice. Place over boiling water. Cook, stirring occasionally, over medium heat 15 minutes or until thickened but not thick. Stir about 1/4 cup hot rice mixture into beaten egg. Gradually stir in about 1/2 cup more rice into egg. Stir egg mixture into saucepan with remaining rice mixture. Cook, covered, 5 minutes, stirring once. Remove from heat; stir in vanilla. Serve hot or cold with raspberry sauce. Garnish with fresh fruit, if desired.

Makes 8 servings

Nutritional Information Per Serving:

237 calories (25% from fat)

6.5 grams protein

38.5 grams carbohydrates

142.5 milligrams calcium

28.1 milligrams cholesterol.