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Danish Rice Pudding

 

Not the recipe I learned as a kid
97

Yield

8

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

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

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

Reviews

+2

almost 12 years

Not the recipe I learned as a kid

Add review

 

 

Comments

Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 34333% of calories 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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