Ingredients
- 1 cup, uncooked Texmati® White Rice
- 1 box (3.3oz) instant white chocolate pudding mix
- 2 cups milk
- 1/2 pound cake, cubed
- 1/4 cup sherry wine, optional
- 1/2 cup seedless raspberry preserves
- whipped cream
- 1/2 pint fresh raspberries
- sliced almonds, toasted
Preparation
- Prepare rice according to package directions. Cool.
- Prepare pudding according to package directions using milk. Stir cooled rice into pudding and set aside.
- In a large trifle bowl or deep glass bowl, layer 1/3 of rice pudding mixture. Top with 1/2 of cubed pound cake and sprinkle with half of the sherry wine, if desired. Warm preserves in microwave, about 45 seconds. Drizzle 1/2 of warm raspberry preserves over cake cubes. Repeat layers ending with the rice pudding mixture.
- Garnish with whipped cream, raspberries and toasted almonds.
Preparation Time: 20 minutes
Yield: 6 person(s)
Cooking Time: 35 minutes
