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Danish Rice Pudding

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Recipe

Not the recipe I learned as a kid

 

Yield

8 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups rice
cooked
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2 cups milk
low-fat
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cup sugar
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1 teaspoon almond extract
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1 cup heavy whipping cream
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10 ounces raspberries
sweetened
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8 each almonds
whole
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Ingredients

Amount Measure Ingredient Features
473 ml rice
cooked
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473 ml milk
low-fat
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79 ml sugar
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5 ml almond extract
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237 ml heavy whipping cream
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289 ml/g raspberries
sweetened
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8 each almonds
whole
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Directions

Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes.

Do not boil.

Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form.

Fold whipped cream into cooled rice mixture.

Blend raspberries in blender until smooth; strain.

To serve, place pudding in custard cups.

Dollop with 1 tablespoon raspberry sauce and top with almond.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 34333% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 39mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 9%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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