A fluffy, cream cheese
and rice pudding with toasted almonds served with a topping of
cherry pie filling.
Danish
Rice Pudding
- 2 (8-ounce) packages non-fat
cream cheese, softened
2/3 cup confectioners' (powdered) sugar
1/4 cup milk
3 cups cooked rice, cooled
1/3 cup slivered almonds, toasted
1 teaspoon vanilla extract
1 (8-ounce) container non-dairy whipped topping, thawed
1 (20-ounce) can cherry pie filling
- Beat cream cheese, sugar
and milk in large bowl. Stir in rice, almonds and vanilla. Fold
in whipped topping.
- Top each serving with
2 tablespoons cherry pie filling.
Makes 8 to 10 servings.
Recipe provided courtesy of the USA Rice Federation.
loading
|
