Raspberry Rice De-lite

Heat skim milk in a saucepan over medium heat until it begins to steam, stirring occasionally to prevent scorching on the bottom.

Whisk together beaten egg and sugar in a small bowl until well combined and slightly pale.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Whisk for 1 minute until smooth.

Return the mixture to the saucepan over low heat and stir continuously until it thickens slightly and coats the back of a spoon, approximately 5-7 minutes.

Remove from heat and stir in the cooked rice, raspberry liqueur, and fresh raspberries until evenly distributed.

Divide the raspberry rice mixture into four serving bowls or glasses.

Garnish each serving with a mint leaf and serve warm or at room temperature.