Danish rice pudding

Yield: 8 servings

Measure Ingredient
2 cups Cooked rice
2 cups Lowfat milk
⅓ cup Sugar
1 teaspoon Almond extract
1 cup Heavy cream
10 ounces Frozen sweetened raspberries thawed
8 Whole almonds

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.

Each serving provides: * 247 calories * 3⅘ g. protein * 12⅖ g. fat * 30.9 g. carbohydrate * 2.7 g. dietary fiber * 43 mg. cholesterol * 43 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-07-95

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