Danish rice pudding
8 servings
Ingredients
| Quantity | 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 | |
Directions
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