Rice Pudding with Berry Sauce

Prep Time:

25-30 minutes

Cook Time:

1 hour

Serves:

10-12

Level:

Easy

About the Recipe

Audrey's grandmother passed down her church cookbooks, and this specific recipe is from Britt Nelson. Audrey's favorite part is that the pudding, which was always served as a dessert in her family, is listed in the "vegetable section" of the cookbook. How very MidWest!

Ingredients

1/2 cup of uncooked rice (I used jasmine rice)

4 eggs, beaten

1 quart of milk (I used coconut milk)

1/2 cup of sugar

1 t vanilla

Berry sauce:

1 pint of lingonberries (I used a mix of strawberries and blueberries)

3/4 cup of water

1 cup of sugar

Preparation

Make rice according to package.
Add eggs, milk, sugar, and vanilla.
Pour in a casserole dish and bake at 350 degrees for 1 hour.
Serve with lingonberry sauce. I also like to top mine with whipped "cream" or whipped coconut cream.

To make the sauce:

Add water to washed berries and bring to a boil in a saucepan.
Add sugar and cook for 10 minutes at a simmer.