1 cup of rice
2 cups of water
2 cups of milk
1 cup of sugar
1 tablespoon of vanilla extract
1/4 cup of orange liqueur
1/2 cup of fresh raspberries, seeds removed and chopped
1 cup of heavy cream, chilled
Cooked orange zest and toasted raspberry slices for garnish
1 cup of rice
2 cups of water
2 cups of milk
1 cup of sugar
1 tablespoon of vanilla extract
1/4 cup of orange liqueur
1/2 cup of fresh raspberries, seeds removed and chopped
1 cup of heavy cream, chilled
Cooked orange zest and toasted raspberry slices for garnish
In a medium saucepan, cook the rice and water over low heat, covered, until the liquid evaporates
Add the milk and let it simmer until the rice is tender but still firm
Stir in the sugar and vanilla extract
Remove from heat and stir in the orange liqueur and raspberries
Let it cool completely (you can prepare this 1 day in advance; store covered in the refrigerator)
Beat the heavy cream until stiff peaks form and fold it gently into the rice
Transfer to a large serving dish, garnish with toasted raspberries and cooked orange zest
Chill in the refrigerator until serving time
