1 1/2 cups cooked rice
3 tablespoons granulated sugar
1 1/2 cups skim milk
1 large egg, beaten
1 tablespoon raspberry liqueur
1 cup fresh raspberries
Mint leaves for garnish
Combine rice, sugar, milk and egg in large saucepan. Cook over medium-low heat until thick and creamy (about 25 to 30 minutes), stirring frequently. Remove from heat; stir in raspberry liqueur. Cool.
Spoon into individual dessert dishes or parfait glasses. Top with raspberries; garnish with mint leaves.
Makes 4 servings.