Raspberry Rice Cups

This recipe is an old family recipe – one that probably was in a Lutheran recipe book from the 1960s at one point! But it’s long been a favorite – We kids would have eaten it at any time my Mom could be persuaded to make it; my Mom loved that it worked well for special occasions.

Rice prepared this way used to also be called “glorified rice,” which sounds (and tastes) special on its own (I think it’s the honey that makes it extra wonderful). But the tart-sweet raspberry sauce just takes it over the top.

I always thought it would make a great little dessert cup for afternoon tea, so that’s how I prepared this one. Though a small cup of this divine goodness isn’t usually enough as far as I’m concerned.

There’s basically two parts to this dessert – the rice and the raspberry topping. You can always add more whipped cream, a strategically placed raspberry or two and a sprig of mint to make it photo- or hostess-worthy. Just a handful of ingredients for both, both cooked on the stove top and then use the fridge to cool everything down before serving.

Another good thing about this one is you can make it ahead of time. You could also try serving it as a parfait, with a couple of layers of both the rice and raspberry. Pop a few fresh blueberries in between the layers and it’d be the perfect Independence Day dish.

And that’s all there is to it, really…enjoy on a summer afternoon by the lake with your favorite cuppa!

Raspberry Rice Cups

  • Servings: 8-10 servings
  • Difficulty: easy
  • Print


  • 1 c. uncooked rice
  • 3 c. boiling water
  • 1/2 c. sugar
  • 2 Tbsp. honey
  • 1/4 tsp. almond extract
  • 1 c. cream, whipped
  • 1 Tbsp. cornstarch
  • 1/2 c. sugar
  • 1/4 c. water, cold
  • 2 c. raspberries
  • 1 Tbsp. lemon juice


To make the rice, cook the rice and water until tender and fluffy (or according to rice package instructions. Blend in the sugar, honey and almond extract. Chill until completely cold, then fold in the whipped cream.

To make the raspberry sauce, first mix the cornstarch and sugar. Add cold water and stir until smooth. Add berries and lemon. Bring it all to a boil, reduce heat and simmer for 5 minutes. Chill thoroughly.

Serve the berry sauce on top of the rice mixture in small cups. You can garnish with whipped cream as desired. This dessert can be made ahead of time and kept in the fridge until serving.

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