Creamy Rice Pudding Layered With Berries

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 cups short-grain rice or 2 cups medium grain rice, cooked
• 1 (14 ounce) can sweetened condensed milk
• 2 egg yolks
• 1/4 cup water
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 cup raisins (optional)
• 1/2-2/3 cup milk or 1/2-2/3 cup half-and-half cream or 1/2-2/3 cup cream
• 1 pint fresh raspberries or 1 pint fresh strawberries or 1 pint frozen unsweetened raspberries or 1 pint frozen unsweetened strawberries
• finely processed toasted almond
• finely processed toasted almond (optional)
• ground nutmeg (optional)
• whipped cream (optional) or non-dairy whipped topping (optional)
• ground cinnamon (optional)
• fresh mint sprig (optional)

Recipe

• 1 in a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
• 2 over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
• 3 remove from heat; add cooked rice, raisins(totally optional) and vanilla.
• 4 let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
• 5 as the pudding chills, it will thicken.
• 6 after a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy.".
• 7 just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
• 8 to prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
• 9 add four to six berries, depending on size, to form a single layer.
• 10 top with a few almonds.
• 11 continue alternating rice and fruit and almonds until glass or cup is filled.
• 12 sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
• 13 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.).
• 14 enjoy!