White Chocolate Raspberry Rice Trifle


  • 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


  • 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.