Creamy Rice Pudding Layered With Berries - cooking recipe

Ingredients

PUDDING
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 1/2-2/3 cup half-and-half cream or 1/2-2/3 cup cream
1 1 pint frozen unsweetened raspberries or 1 pint frozen unsweetened strawberries
finely processed toasted almond
GARNISH
finely processed toasted almond (optional)
ground nutmeg (optional)
whipped cream (optional) or non-dairy whipped topping (optional)
ground cinnamon (optional)
fresh mint sprig (optional)

Preparation

In a large saucepan, combine condesed milk, egg yolks, water and cinnamon.
Over medium heat, cook and stir until mixtures thickens slightly, 10-15 minutes.
Remove from heat; add cooked rice, raisins(totally optional) and vanilla.
Let cool at room temperature and chill thoroughly in refrigerator (for at least 2-3 hours).
As the pudding chills, it will thicken.
After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called \"creamy.\".
Just before serving stir in as much as 1/2 to 2/3 cups of whole milk, half-&-half, or cream.
To prepare: spoon two heaping tablespoons of rice pudding into bottom of each glass.
Add four to six berries, depending on size, to form a single layer.
Top with a few almonds.
Continue alternating rice and fruit and almonds until glass or cup is filled.
Sprinkle with ground cinnamon or ground nutmeg, ground fine sliced or slivered almonds, whipped cream or non-dairy whipped topping, if desired.
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.).
Enjoy!