Danish Rice Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked rice,
2 cup: Lowfat milk,
1/3 cup: Sugar,
1 tsp: Almond extract,
1 cup: Heavy cream,
10 ounce: 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 * 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts