| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Danish | Desserts | 8 | Servings |
INGREDIENTS
| 2 | c | Cooked rice |
| 2 | c | Lowfat milk |
| 1/3 | c | Sugar |
| 1 | ts | Almond extract |
| 1 | c | Heavy cream |
| 10 | oz | Frozen sweetened raspberries thawed |
| 8 | Whole almonds |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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