Danish Rice Pudding
Not the recipe I learned as a kid
Yield
8 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
milk
low-fat |
|
| 79 | ml |
sugar
|
|
| 5 | ml |
almond extract
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
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.
