Danish rice pudding

 
                            DANISH RICE PUDDING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Cooked rice
    2       c            Lowfat milk
      1/3   c            Sugar
    1       t            Almond extract
    1       c            Heavy cream
   10       oz           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
   * 3.8 g. protein
   * 12.4 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
  
 
 
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