What You Need:
3 C of water
1 C long grain white rice
1/2 t salt
1 C sugar
1 t cinnamon
2 C of whole milk
1 t vanilla extract
2 (6 oz.) containers fresh raspberries, rinsed
2 (4 oz.) containers vanilla yogurt
How to Make It:
Pour the water into a large saucepan and position the pan over high heat.
Bring the water to a brisk boil.
Add in the rice and the salt and reduce the heat to medium low.
Simmer the rice, uncovered, for 20 minutes or until the rice is tender and the water has been absorbed.
Add the sugar and cinnamon to the saucepan and blend in well.
Reduce the heat to low and slowly pour in the milk.
Continue simmer the mixture for 25 minutes or until the mixture is very thick, being sure to stir often.
Remove the pan from the heat and stir the vanilla into the mixture.
Cool for 1 hour or until the mixture has reached room temperature.
When cool fold the raspberries into the mixture.
Fold in the yogurt until completely combined.
Serve at room temperature or chill for 1 hour if you prefer.
Serves: 8
If your not fond of raspberries other fruits such as blueberries, blackberries, sliced strawberries or even fresh chopped peaches will work.
