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Danish Rice Pudding

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Submitted by bettyboop4401

Not the recipe I learned as a kid

YIELD

8 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 473
CUPS ML RICE
cooked
2 473
CUPS ML MILK
low-fat
79
CUP ML SUGAR
1 5
TEASPOON ML ALMOND EXTRACT *
1 237
10 289
OUNCES ML/G RASPBERRIES
sweetened
8 8
EACH 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 Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 343 33% 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?
Trans-fat Free, Low Sodium
 

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