Danish Rice Pudding
Ingredients
- 2 C cooked rice
- 2 C milk
- 1/3 C sugar
- 1 t almond extract
- 1 C heavy cream
- 10 ounce package sweetened frozen raspberries, thawed
Instructions
Heat rice, milk and sugar in a 2 qt heavy sauce pan over medium heat stirring frequently for 15 minutes (should be thick when finished). Do not boil! Remove from heat and add almond extract. Allow to cool thoroughly. Beat cream until it forms stiff peaks. Fold into cooled rice mixture. Place in cups. Puree berries until smooth. Strain. Spoon over rice pudding. Serve cool or cold.