Danish Rice Pudding
Not the recipe I learned as a kid 98
98
Ingredients
| 2 | cups |
rice
cooked |
|
| 2 | cups |
milk
low-fat |
|
| ⅓ | 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.
