Creamed Rice With Rhubarb And Raspberries - cooking recipe

Ingredients

4 cups skim milk
1 cup granulated sugar
3.5 oz white pudding rice
1 lb rhubarb, trimmed, coarsely chopped
7 oz raspberries

Preparation

Bring milk and 3/4 cup sugar to a boil in a medium saucepan. Stir in rice. Reduce heat and simmer, covered, for 50 mins, stirring occasionally. Remove lid and simmer for 10 mins, or until rice is creamy and thickened.
Meanwhile, combine rhubarb and remaining sugar in a large saucepan. Cook over low heat, stirring, for 10 mins, or until rhubarb is tender.
Layer creamed rice and stewed rhubarb in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.