Danish Rice Pudding
Not the recipe I learned as a kid 100
heavy whipping cream
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.