Raspberry Almond Summer Rice Pudding

From what I have read, today August 9th, is  national rice pudding day  in the USA. I’m not sure how these holidays are figured out but who needs a special date to have rice pudding?!  In Canada & the USA, most rice pudding recipes were brought by European immigrants. The basic version contained long grain rice, milk, sugar, raisins, cinnamon and nutmeg.

This food traces its roots to the grain pottage’s made by Middle Eastern cooks. Almost every region of the world has its own take on rice pudding. Some versions are sweet, while others are savory and some are thick while others are thin.

Summer rice puddings put a fresh twist on an this old classic comfort food. There is so much fresh summer fruit to choose from and combinations of flavors just waiting to be explored.

I remember my mother’s rice pudding with fondness. I wasn’t big on raisins at the time and always thought it would be perfect if they would be omitted, but it was still wonderful.

Today’s showy little dessert makes use of the season’s nice fresh raspberries. 

Print Recipe
Raspberry Almond Summer Rice Pudding
Instructions
  1. In a large saucepan, combine rice, sugar, milk & butter; bring to a boil. Reduce heat & simmer for 30-35 minutes until rice is cooked. While rice is cooking toast almonds in a skillet.
  2. When rice is cooked, allow to cool THEN add almonds & extract, lifting as you stir. Divide rice between dessert cups & refrigerate 30 minutes.
  3. Make raspberry jell-o according to package instructions. Once the jell-o is made allow to cool until slightly set. Top each dessert cup with 1/6 of the jello & refrigerate for at least 4 hours or until jell-o has set.
  4. Decorate desserts with fresh raspberries, crushed amaretti biscuits, sliced almonds & a sprig of mint if desired.

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