- In large saucepan set over medium-high heat, bring 750 mL water to boil. Stir in raisins. Cook, stirring occasionally, for 2 to 3 minutes. Stir in 750 mL milk; bring back to a boil. Stir in rice, vanilla, cinnamon and nutmeg. Cook, stirring occasionally, for 25 to 30 minutes or until all liquid has been absorbed and rice is very soft. Remove from heat. Let cool completely.
- Meanwhile, to large bowl, add pudding mix. Add remaining 2.5 L milk. Using electric mixer on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on low speed for 5 to 7 minutes.
- Stir cooled rice mixture into pudding mixture. Cover surface of rice pudding with plastic wrap. Refrigerate until ready to serve.
- To medium bowl, add cream. Stir in cream stabilizer. Using electric mixer with clean beaters on high speed, beat until stiff peaks form.
- Spoon 125 mL rice pudding into 32 small serving dishes. Garnish each with 15 mL dollop whipped cream, 15 mL orange, 15 mL strawberries and 15 mL pineapple.
Makes: 32 – 125 mL servings
Ingredients
| 750 mL | Water |
|---|---|
| 350 mL | Raisins |
| 3.25 L | Cold 2% milk, divided |
| 1.5 L | Instant white rice (uncooked) |
| 30 mL | Vanilla extract |
| 4 mL | Ground cinnamon |
| 2 mL | Ground nutmeg |
| 500 g | Wellcare Instant Chocolate Pudding Mix |
| 500 mL | Heavy or whipping (35%) cream |
| 20 g | Dr. Oetker Whip It, Stabilizer for Whipping Cream |
| 480 mL | Canned Mandarin orange segments, drained |
| 480 mL | Fresh strawberries, sliced |
| 480 mL | Fresh pineapple, diced |
