Danish Rice Pudding  Dessert  351 reads

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.
Rating 2.91/5
Rating: 2.9/5 (90 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team