Creamy, fluffy almond-flavored
rice pudding served with a sweet raspberry sauce.
Danish
Rice Pudding
- 2 cups cooked rice
2 cups milk
1/3 cup granulated sugar
1 teaspoon almond extract
1 cup heavy cream
1 (10-ounce) package frozen sweetened raspberries, thawed
8 whole almonds
- Heat rice, milk and sugar
in 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 almonds.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
