Danish Rice Pudding
Not the recipe I learned as a kid 107
107
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.
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?
