Danish Rice Pudding

1. 1

   Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes.

2. 2

   Do not boil.

3. 3

   Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form.

4. 4

   Fold whipped cream into cooled rice mixture.

5. 5

   Blend raspberries in blender until smooth; strain.

6. 6

   To serve, place pudding in custard cups.

7. 7

   Dollop with 1 tablespoon raspberry sauce and top with almond.

No nutritional information available.

No additional tips available.