Danish Rice Pudding with Almonds
Recipe by Linda Pedersen from allrecipes.com
Dessert 5 Hr. 40 Mins.
Ingredients
6
6 servings
- •2 cups milk
- •0.33333334326744 cup Arborio rice
- •0.25 cup chopped blanched almonds
- •0.25 cup sherry
- •0.5 (.25 ounce) envelope unflavored gelatin
- •0.33333334326744 cup white sugar
- •1 teaspoon vanilla extract
- •1 cup heavy cream
- •1 (12 ounce) package frozen raspberries - thawed and drained
Instructions
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutritional Facts
Per 6 servings
- Calories: 364
- Carbohydrate: 41g
- Fat: 19g
- Fiber: 3g
- Protein: 7g
- Sugar: 28g
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