RASPBERRY RICE PUDDING

Steps:

• Place rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, and let the rice simmer, covered, until most of the liquid is absorbed, about 15 minutes.Add the milk, salt and sugar to the rice. Cook, stirring frequently, until the rice is thickened, 30-40 minutes. Stir in the butter until melted, and set the rice pudding aside while you prepare the topping. If you're planning to serve the rice pudding later, place the rice pudding in a bowl, and lay a sheet of plastic wrap over the top, so that a skin doesn't form. Refrigerate until ready to serve.
• Make the raspberry topping: Set aside a few raspberries for garnish. Place the remaining raspberries, water, sugar and cornstarch in a small saucepan over medium-low heat. Stir constantly until the sauce starts to bubble and thicken.To make raspberry rice pudding parfaits: Place a few tablespoons of rice pudding (it can be warm or cold) in the bottom of a parfait glass. Top with a few tablespoons of raspberry sauce. Repeat layers, ending with sauce. Garnish with fresh raspberries.See also: Brown Rice Pudding Recipe for the Crockpot